Note: “Good Housekeeping 400 Calorie Vegetarian.”
• 1 3/8 tsp. salt, divided
• 1 3/4 c. flour
• 1 tsp. baking powder
• 1/4 tsp. black pepper
• 6 tbsp. cold butter, cut up
• 6 to 8 tbsp. ice water
• 1 lb. thin asparagus, trimmed
• 3 eggs
• 1 1/3 c. milk
• 1 tsp. Dijon mustard
• 2 tsp. grated fresh lemon peel
Preheat oven to 425 degrees. In covered 10-inch skillet over high heat, bring about 1 inch water and 1 teaspoon salt to boiling. Spray removable bottom of 11-inch tart pan with cooking spray.
In food processor with knife blade attached, combine flour, baking powder, 1/8 teaspoon salt and pepper; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough together and flatten into disk.
On lightly floured surface, with floured rolling pin, roll dough into 13-inch round. Gently ease dough into prepared tart pan. Fold overhang inward and press against dough on side of pan to reinforce edge (dough can be covered and refrigerated up to 4 hours before baking). Place pan on cookie sheet; bake 15 minutes. Cool slightly on wire rack.