Asparagus And Gruyère Tart - cooking recipe

Ingredients

1 cup all-purpose flour
75 1/2 tbsp unsalted butter
1 tbsp finely grated Parmesan cheese
1 pinch paprika
1 None egg yolk
None None Filling
2 tbsp butter
1 None small onion, sliced thinly
2 oz Gruyere cheese, grated coarsely
12 spears asparagus, halved crosswise, blanched
2 None eggs
1 tsp flour
3/4 cup heavy cream

Preparation

In a food processor, combine flour, butter, cheese and paprika. Pulse until crumbly. Add egg yolk and 2 tsp ice water. Pulse until mixture just comes together. Transfer to a lightly floured work surface and knead until smooth. Wrap in plastic wrap then chill for 30 mins.
Roll pastry out until 1/8 inch-thick then use to line a 13x4 inch tart pan, trimming edges. Freeze for 30 mins.
Preheat oven to 350\u00b0F. Line tart shell with parchment paper and fill with pie weights. Place on a baking tray and blind bake for 15 mins. Remove paper and weights and bake for another 10 mins. Let cool.
Meanwhile, for the filling, heat butter in a large saucepan over low heat. Cook onion for 10 mins, or until very soft. Spread over base of tart shell. Arrange asparagus on top then sprinkle with cheese. Whisk eggs, flour and cream together and season to taste. Pour over asparagus.
Increase heat to 400\u00b0F. Bake tart for 20 mins, or until golden brown and just set in the center.