Skillet Asparagus Tart

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.