Hollandaise-Asparagus Tart

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Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 212
Caloriesfromfat 33 %
Fat 7.9 g
Satfat 2.4 g
Monofat 3 g
Polyfat 1.7 g
Protein 9.5 g
Carbohydrate 26.2 g
Fiber 1 g
Cholesterol 41 mg
Iron 1.6 mg
Sodium 240 mg
Calcium 158 mg

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
3 tablespoons vegetable shortening
3 1/2 tablespoons ice water
Cooking spray
1 pound asparagus spears, trimmed
2/3 cup evaporated skim milk
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon salt
1 large egg
1 large egg white
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 450°.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a food processor; pulse 3 times or until combined. Add shortening; pulse 6 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined. Gently press mixture into a 6-inch circle on a lightly floured surface; roll dough into an 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute. Pierce bottom and sides of dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.

Reduce oven temperature to 375°.

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well. Arrange asparagus spokelike in prepared crust with tips toward inside of crust. Combine milk, rind, juice, tarragon, salt, egg, and egg white; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake at 375° for 30 minutes or until puffy and lightly browned. Serve warm.

Note:

April 1998
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