Martha Stewart Asparagus Custard Tart - Reduced Calorie
- 1 sheet frozen puff pastry (from 17.3 ounce package), thawed
- 1 tablespoon all-purpose flour, plus more for work surface
- 1 pound asparagus, trimmed, cut into 2 inch pieces, stalks and tips kept separate
- 2 teaspoons extra virgin olive oil
- 4 large eggs, room temperature
- 1 cup evaporated whole milk
- 1/2 cup grated low fat Swiss cheese
- 2 ounces fresh goat cheese, crumbled into large pieces
- Roll out puff pastry into a 14 inch square on a lightly floured surface; cut into a 13 inch round with a paring knife using a bowl or plate as a template. Transfer to a 9 inch round bakish dish or a 5 1/2 to 6 cup deep-dish pie plate. Prick all over with fork. Freeze until firm, about 30 minutes.
- Pre-heat oven to 350 degrees. Line tart shell with parchment and fill with pie weights or dried beans. Place on a baking sheet and bake until edges turn a pale golden brown, about 40 minutes. Remove crust from oven and remove pie weights and parchment. Return to oven and bake until bottom is dry and golden brown, about 5 -10 minutes more. Let cool completely on a wire rack.
- Bring a medium pot of water to a boil and add 1 tablespoon of kosher salt. Add asparagus stalks and cook until crisp tender, about 2 minutes. Transfer to a bowl of ice water; when cool, transfer to a plate and pat dry. Add asparagus tips to boiling water and cook 30 seconds. Drain and transfer to ice water. When cool, pat dry tips and toss in olive oil in a small bowl.
- Transfer stalks to a blender. Add eggs, milk, flour and 1 1/4 teaspoons salt to blender and puree until smooth.
- Pour custard into crust. Sprinkle with Swiss and goat cheese and top with asparagus tips. Bake until edges of custard are puffed, top is golden brown and custard is set, about 45 minutes. Tent with foil if crust is over browning.
- Let cool 15 minutes on a wire rack 15 minutes before serving.