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.
Meanwhile, add asparagus to boiling water in skillet and cook 5 minutes. Drain and rinse under cold running water; drain well.
In medium bowl, with wire whisk or fork, mix eggs, milk, Dijon mustard and remaining 1/4 teaspoon salt until well blended. Arrange asaparagus spears in spoke fashion in baked tart shell with tips pointing outward. Sprinkle lemon peel evenly over asparagus in tart shell. Carefully pour egg mixture over asparagus.
Bake tart, on cookie sheet, 20 to 25 minutes or until tart puffs and custard jiggles only slightly in center. Cool on wire rack 15 minutes to serve warm or cool completely to serve at room temperatuer. Remove side of pan before serving.