Grilled Asparagus Tart

Serves: 2

Gideon Batz

1 January 1970

Based on User reviews:

52

Spice

47

Sweetness

51

Sourness

42

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

2.5 cups

All-Purpose Flour

1 tsp

Sugar

1 tsp

Sea Salt

110 g

Butter (cold, diced)

28

Asparagus Spears

1

Olive Oil (to coat)

1

Lemon (zested)

1

Salt

1

Pepper

8

Pancettas (thin slices)

170 g

Chevre

8

Eggs

Directions:

1

For the tart: Mix dry ingredients in bowl

2

Add butter and mix into flour until pea size

3

Add water gradually and knead until dough comes together

4

Wrap in plastic and refrigerate until well chilled

5

Divide into 4 pieces and roll out on floured surface

6

Bake for 15 to 20 minutes at 400 degrees F until lightly brown

7

For the grilled asparagus: In a mixing bowl, combine asparagus and olive oil

8

Season with salt and pepper

9

Add lemon zest and toss with asparagus

10

Grill until desired doneness

11

To finish: Bake pancetta at 400 degrees F until crispy

12

Arrange chevre on top of tart disc and top with asparagus

13

Bake at 400 degrees F until hot

14

Cook eggs (any way desired) until done and place on top of asparagus Top with crispy pancetta and enjoy