Ingredients:
0.75 Cup mushrooms, small button chopped
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Directions:
Preheat oven.
For tartlets: Bake the tartlet shells 15 minutes.
For 9-inch tart: Line tart shell with aluminum foil and fill it with pie weights or dried beans. Bake the shell until the crust is set, about 10 minutes. Remove the weights or beans and continue to bake until golden, about 15 minutes more.
The tart shell(s) can be baked up to 4 hours ahead. Cool, cover loosely with foil, and leave at cool room temperature.
To prepare filling, cut the tough ends from the asparagus and discard. Blanch the asparagus in lightly salted boiling water to cover until just tender, about 3 minutes. Remove, place in a colander, and refresh under cold running water. Pat dry. Cut the spears into ¼-inch slices.
Heat the butter in a medium heavy skillet over medium-high heat. Add the asparagus and sauté, stirring constantly, for 1 minute. Add the scallions and cook and stir a minute more. Add the mushrooms and cook, stirring, until all the liquid evaporates, about 2 to 3 minutes. Stir in the prosciutto, lemon juice, salt and pepper and cook a minute more. Taste and adjust seasonings if necessary. The filling can be made to this point up to a day ahead; cover with plastic wrap and refrigerate.
When ready to bake, preheat oven.
For tartlets: Divide the asparagus mixture evenly among the tartlet shells. Whisk together the cream, egg, salt and pepper, preferably in a large measuring cup with a spout. Carefully pour the custard mixture into the tartlet shells, filling them about two-thirds to three-quarters full. Sprinkle with the Parmesan cheese. Bake until the filling is set and the crust is lightly browned, about 15 minutes.
For a 9-inch tart: Spread the asparagus mixture evenly over the bottom of the tart shell. In a small bowl, whisk together the cream, egg, salt and pepper to blend. Pour this mixture into the tart. Sprinkle with the parmesan cheese. Bale until the filling is set and the crust is lightly browned, about 20 to 25 minutes.
Remove the tart(s) from the oven and, when cool enough to handle, lift from the pan(s).
To serve, place the tart(s) on a serving tray. Serve the tartlets individually or cut the 9-inch tart into 10 wedges.
Serving: These tarts, whether made small or large, are best assembled and baked just prior to serving. If necessary, completely baked tarts can be cooled, unmolded, wrapped tightly in plastic wrap and then in aluminum foil, and frozen. To reheat, place frozen tarts on a baking sheet, covered loosely with foil, in a preheated 350 degree oven until defrosted and heated through, about 20 to 25 minutes for tartlets and 30 to 40 minutes for a large tart. The crust will not be quite as crisp, but the tarts will still taste good. |
