During my trip to the farmers market, where I found blueberries galore, I also came across row after row of asparagus. Of course I bought a ton, and we’ve been eating asparagus in all kinds of recipes. My family loves this veggie, and not just because it’s OK to eat asparagus with your hands. When it’s in season, there’s something extra special about it. They have a flavor so fresh and almost sweet – very different from the out of season, store-bought variety. We are still on our savory tart kick, so I thought I would whip up a super easy asparagus tart that would highlight the vegetable’s sweet flavor.
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For the crust:
2 cup whole wheat flour
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/3 cup olive oil
1/2 cup water
For the filling:
2 cup grated white cheddar and gruyere (I found a combo or you can just grate 1 cup of each)
1 bunch of asparagus
Preheat oven to 400 degrees. Combine the dry ingredients in a mixing bowl. Add the olive oil and stir with a fork until evenly mixed. Slowly add the water and mix with a fork until combined, then knead with your hands to form a ball. Place onto lightly floured work surface and roll the dough out into a circle, larger than your tart pan. Lift the dough into the tart pan and press the dough with your hands into the pan and up the sides. Trim excess and prick the bottom with a fork. Cook for 12 minutes.
While the crust is cooking, blanch the asparagus. I like to place it in a microwavable and covered bowl with 1 tablespoon of water for 1 minute, then let it sit covered until I’m ready to use it. Grate the cheese. Remove the crust and fill with 2/3 of the cheese, then add the asparagus and sprinkle the remaining cheese on top. Cook for an addition 10 to 15 minutes or until cheese is bubbly and slightly brown.
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