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Mediterranean Asparagus Tart
| 1 | frozen 9-inch (23 cm) deep-dish pie shell |
| 3 | eggs, well beaten |
| 1 lb (500 g) | Ontario asparagus |
| 1/2 cup (125 mL) | crumbled feta cheese |
| 1 cup (250 mL) | canned 2% evaporated milk |
| 3 tbsp (50 mL) | chopped fresh Ontario dill |
| 1/2 tsp (2 mL) | grated lemon rind |
| 1/4 tsp (1 mL) | salt |
Line pie shell with double layer of foil; bake in 450º F (230º C) oven for 8 minutes. Remove foil and brush with some of the beatn eggs; bake 5 to 7 minutes longer or until lightly browned. Break tough ends from asparagus; steam or cook stalk in large skillet of boiling water for 2 minutes or just until tender-crisp. Rinse under cold running water; drain and pat dry with towel. Cut off 3-inch (8 cm) tips; slice remaining stalks into 1/4-inch (6 mm) pieces and spring 1 cup (250 mL) into baked crust. Sprinkle cheese on top. Arrange asparagus tips pointing outward in spoke-like fashion in shell. Whisk together egg, milk, dill, lemon rind, salt and peper; pour over asparagus. Bake in 375º F (190º C) oven for 35 to 45 minutes or until puffy and set. Let stand for 5 to 10 minutes before serving.
Prep time: 20 minutes, Cooking Time: 1 hour
Yield: Serves 6
NOTE: Recipe Courtesy of Foodland Ontario