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A perfect savory tart that will make a great addition to your Easter brunch menu!
Preheat oven to 425 F. Spray a non-stick 10-inch skillet with non-stick cooking spray. Set aside.
In a large bowl, mix together the flours, baking powder and salt and pepper. Using a pastry blender or two knives, cut butter into the flour mixture until the mixture appears coarse and sandy. Add ice-water to the mixture until moist clumps form and dough can be held together when you form it into a ball. On a lightly floured surface with a floured rolling pin, roll dough out to about 13 inches. Carefully move crust over the skillet and press it down to the bottom and up the sides. Remove any overhang.
Bake crust for about 15 minutes, or until lightly browned. Set aside.
In another 10 inch skillet, add about 1 inch of water and bring to a boil. Add asparagus and cook for 5 minutes, or until just tender. Remove asparagus from the skillet, rinse it off and let it cool slightly. Once cooled, cut into 5 inch long spears and set aside.
Prepare the filling by whisking the eggs, milk, cream, lemon juice, lemon zest and salt until fully mixed.
Place the asparagus on top of the crust so the leafy top is in the middle. Arrange it so you form a circle (kind of like bicycle wheel spokes). Carefully pour egg mixture over the asparagus to cover it. Sprinkle top with Parmesan cheese and basil leaves.
Bake for 20-25 minutes, or until tart is firm but a little jiggly in the middle. Let sit to firm up and serve!
Recipe adapted from Good Housekeeping.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!