ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Spring Asparagus Tart With Red Onions

This elegant spring tart has subtle, refined flavors - early asparagus, lightly caramelized red onions, an accent of orange, nutty-tasting Gruyere cheese and flat leaf parsley. Make it on the spur of the moment with Pillsbury pre-rolled pastry (find it in the refrigerator case with the biscuits) and serve with a salad of crunchy romaine tossed with oranges and Nicoise olives.

1 Pillsbury pre-rolled pastry round, at room temperature
1 teaspoon all-purpose flour
1 tablespoon olive oil
1/2 red onion thinly sliced
1/2 pound asparagus, sliced into 1-inch lengths on a diagonal, about 11/2 cups
2/3 cup half-and-half
2 large eggs
Zest of 1 orange, minced, about 1 tablespoon
1 tablespoon chopped flat leaf parsley
1/4 teaspoon salt and several grindings pepper
1/2 cup Gruyere cheese, grated

Preheat the oven to 450 degrees.

Open crust on work surface. Rub with flour. Arrange dough, flour side down in 91/2-inch tart pan with removable bottom. Press dough into pan, folding excess over to form double-thick sides. Prick well all over. Bake until golden, about 15 minutes. Cool on rack.

Reduce oven to 375 degrees.

Heat the olive oil in a large saute pan and add the onions, pinch of salt and a few pinches of pepper. Sauté over medium heat until the onions are soft, 7 or 8 minutes. Add the asparagus and cook until the asparagus is just tender, about 8 to 10 minutes. Onions will be lightly caramelized. Meanwhile whisk in a bowl half-and-half, eggs, cheese, orange zest, parsley, 1/4 teaspoon of salt and pepper. Place tart pan on baking sheet in case filling overflows slightly during baking. Spoon asparagus/onion mixture into the pastry shell. Spoon custard mix over. Bake 30 minutes or until tart puffs and top browns. Cool slightly. Serves 4 as appetizers, 2 as a light meal.

Filling adapted from "Fields of Greens" by Annie Somerville

Thursday, March 18, 1999



bottom navigation bar Terms of Use  Privacy Policy