1¼ cups all-purpose flour
¼ tsp salt
6 tbsp unsalted butter, cold and cut into 1-inch cubes
3½ tbsp ice water
¾ - 1 lb fresh Prime Time asparagus spears, cleaned and cut into ¾-inch pieces (2-2½ cups)
10 cherry tomatoes, sliced in half
3 tbsp unsalted butter
½ tsp curry powder
⅛ tsp ground cayenne pepper
1 cup chopped onions
4 large eggs
¾ cup milk
1 tsp salt
5 oz (1 ¼ cups) shredded Monterey jack cheese
Basil or thyme garnish, if desired
1Combine flour and salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl). Cut in butter by pulsing 8 times with food processor (or use a pastry cutter) until mixture resembles coarse meal. Do not over blend.
2Add water and mix just until dough comes together. Put dough in a plastic bag and chill for 30 minutes.
3Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.
4Blanch Prime Time asparagus for 4-5 minutes in boiling water, cool in ice water, drain, and set aside.
5Melt butter in a small sauté pan over medium heat. Add curry and cayenne pepper; cook one minute. Sauté onion in curry butter until soft and most of the moisture has evaporated; set aside to cool.
6In a small bowl beat eggs, milk, and salt.
7Preheat oven to 375° F. Sprinkle cheese into chilled pastry shell. Spread onion mixture, cherry tomatoes, and Prime Time asparagus over the cheese. Pour egg mixture over the top. Bake 30-35 minutes or until custard is set and golden. Garnish with your favorite herb, if desired.
For more delicious, healthy, & easy-to-prepare recipes visit www.primetimeproduce.com