Asparagus is delicious as a side dish, but you can make terrific appetizers with it as well! This quick tart is easy to put together in advance and bake just before you need it and can be served hot or at room temperature.
Makes 6 servings
1 pie crust (recipe below)
2 TBL dijon mustard
1 c cheddar cheese
10 asparagus spears
1/2 cup onion
1 tbl olive oil
1/4 tsp salt
1/2 tsp pepper
Prepare pie crust (directions below). Instead of rolling the dough, pat into a 9x5x1 baking dish. Prick bottom of dough with a fork to release steam while baking. Bake 10 minutes at 400°.
Allow to cool 5 minutes after removing from oven. Brush with dijon mustard and sprinkle cheese evenly over the crust. Arrange asparagus and onion on top of the cheese. Brush with olive oil and season with salt and pepper.
At this point, you can cover the baking dish with foil and refrigerate the dish until needed.
When ready to bake, preheat the oven to 400°. Place uncovered baking dish in oven and bake 12 to 15 minutes until cheese is melted and vegetables are just beginning to caramelize. (If tart has been refrigerated, you may need to bake it a few minutes longer).
Cut into 6 squares before serving.
To make pie crust:
1 1/4 cup all-purpose flour
1/4 tsp salt
1/3 cup vegetable shortening
4 to 5 TBL ice water
In a medium bowl, combine flour, salt and shortening with a fork or pastry blender. Add ice water a little bit at a time until pastry comes together and forms a ball. Do not overwork the pastry. Continue to prepare as directed above.