Recipe: Asparagus and Mushroom Tart

Dawn,NYS (4:39:15 PM) :

Asparagus and Mushroom Tart

2 cups All-Purpose flour
1 1/4 tsps salt, divided
1/2 cup unsalted butter, chilled
3 tbsps vegetable shortening
5 tbsps water, ice cold
1 egg yolk
1 tbsp vinegar
4 eggs, beaten
1 cup milk
1/2 cup Cheddar cheese
1/4 tsp dried thyme
1/4 tsp dried oregano
10 stalks asparagus
1/2 cup mushroom, sliced
1/4 tsp freshly ground black pepper

1.For the crust: In a medium sized bowl, combine the flour and 3/4 teaspoon salt.

Cut in the butter and shortening, mixing quickly and lightly with a pastry knife, a mixer or your fingers until the mixture is crumbly.

Make a well in the center of the pastry, and add the water, egg yolk and vinegar. Mix until the dough just holds together, adding an additional tablespoon of
water only if necessary; the more water you use, the tougher your crust will be.

Pat the dough into a 10 or 11-inch removable-bottom tart pan. Prick it all over with a fork.

Bake it in a preheated 350 F oven for 10 minutes. Remove it from the oven, and let cool.

For the filling: In a medium-sized bowl, beat together the 4 eggs and milk, then stir in the cheese, oregano and thyme.

Slice 6 asparagus stalks, on the diagonal, into 3/4-inch pieces.

Stir the sliced asparagus, mushrooms, pepper and 1/2 teaspoon salt into the egg mixture. Pour the filling into the crust.

Place the remaining 5 stalks of asparagus in a fan pattern on top of the filling.

Bake the tart in a preheated 350 F oven for about 30 minutes, or until it's set.

Remove the tart from the oven, and cool to lukewarm before removing the bottom.