Asparagus Tart – Oracibo

Name: Asparagus Tart – Oracibo
Ingredients: A pre-baked pie shell (see below).; 1 lb. asparagus, trimmed (see below) cut into 1” pieces (12 oz. for 8″ tart); ½ lb. mushrooms, shiitake or brown mushrooms (6 oz. for 8″ tart); 6 oz. Gruyere cheese, grated (4 oz. for 8″ tart); 1 tsp. fresh thyme, chopped (3/4 tsp. for 8″ tart); 1 tsp. finely grated lemon peel (3/4 tsp. for 8″ tart); Pinch of nutmeg; Creamo/light cream; Large eggs; Salt & freshly ground black pepper; For a 8” glass pie plate use: 2 cups creamo, 4 eggs, beaten, 3/4 tsp. salt & 1/4 tsp. pepper; For a 9” metal, fluted tart pan with removable bottom use: 1 1/2 cups creamo, 3 eggs, beaten, 1 tsp. salt & a rounded 1/4 tsp. pepper.

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I like to serve a big, bowl of crunchy greens dressed with lemon vinaigrette with savory tarts, especially in the spring. Makes an 8″ or 9″ Tart A pre-baked pie

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Ingredients

A pre-baked pie shell (see below).
1 lb. asparagus, trimmed (see below) cut into 1” pieces (12 oz. for 8″ tart)
½ lb. mushrooms, shiitake or brown mushrooms (6 oz. for 8″ tart)
6 oz. Gruyere cheese, grated (4 oz. for 8″ tart)
1 tsp. fresh thyme, chopped (3/4 tsp. for 8″ tart)
1 tsp. finely grated lemon peel (3/4 tsp. for 8″ tart)
Pinch of nutmeg
Creamo/light cream
Large eggs
Salt & freshly ground black pepper
For a 8” glass pie plate use: 2 cups creamo, 4 eggs, beaten, 3/4 tsp. salt & 1/4 tsp. pepper
For a 9” metal, fluted tart pan with removable bottom use: 1 1/2 cups creamo, 3 eggs, beaten, 1 tsp. salt & a rounded 1/4 tsp. pepper.