Crab Asparagus Tart

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This tart can be is great for a main dish with a nice green salad. Great for brunches also. The nice flaky crust with the rich filling of crab and veggies goes together well.

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Steps

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Make the crust: place the butter , flour and water in a food processor.

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Pulse until it begins to form a dough.

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Remove , gather in a ball , flatten , wrap in plastic film and let rest in the refrigerator for at least 1 hour.

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For the filling: saute asparagus pieces in some garlic and olive oil until slightly softened.

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Add tomatoes just enough to warm through.

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In a large bowl , mix together ricotta , eggs , cream and parmesan.

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Add salt and pepper to taste.

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Preheat oven to 350 degrees.

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Remove dough from refrigerator.

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Cut dough in half and roll each half out with a rolling pin to about 1 / 2 inch thickness.

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Place each in bottom of a 9 pie pan.

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With a fork , poke holes on the bottom , then place in the middle of the oven and bake for about 15 minutes.

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Remove from the oven and let cool.

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Pour half of the filling inside each of the two baked crusts , and return to the oven.

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Bake for about 40-45 minutes , until the batter is set and slightly golden on top.

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Ingredients

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butter, flour, water, ricotta cheese, eggs, cream, diced tomatoes, asparagus spears, lump crabmeat, parmesan cheese, olive oil, garlic, salt and pepper