Asparagus, Gruyère And Prosciutto Tart - cooking recipe

Ingredients

None None Parmesan Pastry Dough
1 1/3 cups all-purpose flour
1/2 cup cold butter, chopped
1/3 cup finely grated Parmesan cheese
1 None large egg yolk
None None Asparagus, Gruyere and Prosciutto Tart
1 1/2 tbsp butter
11 oz asparagus, halved crosswise
3 None large eggs
3/4 cup heavy cream
2 tbsp coarsely chopped fresh chives
2 tsp fresh thyme leaves
3 oz coarsely grated Gruyere cheese
None None Asparagus Salad
17 oz mixed green and white asparagus, peeled into thin ribbons with a vegetable peeler
16 oz thinly sliced prosciutto, torn
2 tbsp finely grated Parmesan cheese
2 oz drained marinated feta cheese, crumbled

Preparation

To make the Parmesan pastry dough, process flour, butter and cheese until crumbly. Add egg yolk and enough iced water (around 1 tbsp) to make ingredients come together. Transfer to a floured work surface and knead gently until smooth. Wrap in plastic wrap and chill for 30 mins.
Oil a 13x5 inch loose-bottomed tart pan. Roll pastry between sheets of parchment paper until 1/8 inch thick. Use to line tart pan, pressing into base and sides. Trim edges. Place on a baking tray and chill for 30 mins.
Preheat oven to 350\u00b0F. Line tart shell with parchment paper and fill with pie weights. Bake for 15 mins. Remove paper and weights. Bake for 15 mins.
Increase oven to 400\u00b0F.
Meanwhile, melt butter in a medium frying pan over medium heat. Cook asparagus, stirring, for 5 mins, or until tender. Remove from pan. Whisk eggs, cream and herbs together. Arrange asparagus in tart shell. Pour egg mixture over top and sprinkle with Gruyere. Bake for 30 mins, or until filling is just set. Let stand for 10 mins.
To make the asparagus salad, combine asparagus and prosciutto in a medium bowl. Add Parmesan and feta and toss gently to combine.
Serve tart topped with asparagus salad.