Category: Veggie

After looking at several recipes for this, I more or less followed the Good Housekeeping one. Here’s my adaptation of that:

For the crust:

• 1 3/4 cup White-wheat flour (the whole-wheat white flour)
• 2 Flax-paks (~1 oz Flax seed)
• 1 tsp Baking powder
• 1/4 tsp Ground pepper
• 6 Tbs Unsalted butter
• 4 Tbs Cream
• about 4 Tbs milk

For the filling:

• 1 lb asparagus, ends trimmed
• 3 Eggs
• 1 1/3 cup Milk
• 1 tsp mustard
• 2 tsp Lemon peel, grated–though we didn’t have this

Make the tart crust and bake for 15min at 425F.

Cut the bottoms off the asparagus so that they are about 5in long (1/2 the size of the tart pan). Boil the asparagus for 5 min, drain and rinse in cold water.

 

Arrange the asparagus in a spoke fashion with the tips out. Mix the other ingredients in a bowl and whisk with a fork. Pour over the asparagus and bake the tart on a cookie sheet for 20-25 min.

I had originally planned on using the Women’s Day recipe for the filling, and just substituting this for the corn-meal pie crust. But neither filling was exactly what we wanted (or had), and pre-cooking the onions and squash (like the Scraping the Skillet recipe calls for) seemed like a good idea. So I modified each a bit and came up with the following.

I mostly followed the crust recipe, but made it by hand rather than in the food processor:

• 2 1/4 c Flour
• 3/4 c Cornmeal
• 1/2 c Vegetable shortening, cold
• 1/3 c Unsalted butter, cold
• ~1/2 c Ice water
• ~1 Tbs Lemon juice

Mix the flours and cut in the butter and shortening. Add the water and lemon juice and mix. Using your hands kneed it a couple of times to bring it all together into a ball. Put in the refrigerator while getting the filling ready.

For the filling

• ~2lb Butternut squash, peeled and cubed
• 1 Red onion, sliced into rounds
• 2 Tbs Olive oil
• 1 tsp Dried thyme
• 1/2 tsp Salt
• 1 cup Cheddar cheese
• 1 Egg

Preheat the oven to 400˚F. Caramelize the squash in a pan with the oil. Add the onions and caramelize. Add the thyme, salt and pepper. Remove from heat, let cool a bit.

Divide the pie crust in half and roll each half into a circle about 14in across. Don’t worry too much about the shape. Move the pie crust to a greased cookie sheet (or cookie sheet with a piece of parchment paper). Place half the filling in each pie crust. Sprinkle the cheese on top, and fold up the edges of the crust. Brush the crust with egg. Bake for about 20 minutes. Let cool for 10 minutes and enjoy!