Asparagus Tart
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Total Time: 40
Yield: one 9x9-inch tart
Ingredients:
2 onions, thinly sliced2 tablespoons unsalted butter, divided
1-1/2 bunches asparagus, sliced in half lengthwise if spears are thick
Flaky Tart Dough
Kosher or sea salt and freshly ground black pepper, to taste
4 to 5 ounces ricotta salata cheese
(substitute with feta or Parmigiano-Reggiano)
Instructions:
In a medium sautFlaky Tart Dough
Ingredients:
1-1/8 cups flour1-1/2 teaspoons sugar
1/4 teaspoon kosher or sea salt
8 tablespoons (1 stick) cold unsalted butter
1/4 cup cold water
Instructions:
Place flour, sugar, and salt in a food processor fitted with a steel blade, and pulse to combine. Add butter and pulse a few times, until butter pieces are about the size of peas. Add half the water and pulse. Add remaining water, one tablespoon at a time, pulsing, just until dough comes together. Form a ball and wrap dough in plastic; place in refrigerator 20 minutes (or freeze up to 3 months). Yield: dough for 1 tartBrowse Similar Recipes
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