Asparagus And Mushroom Tart

Directions

1. Crust: In a medium sized bowl, combine the flour and salt. Cut in the butter and shortening, mixing quickly and lightly with a pastry knife, a mixer or possibly your fingers till the mix is crumbly. Make a well in the center of the pastry, and add in the water, egg yolk and vinegar. Mix till the dough just holds together, adding an additional Tbsp. of water only if necessary; the more water you use, the tougher your crust will be.
2. Pat the dough into a 10 or possibly 11-inch removable-bottom tart pan. Prick it all over with a fork. Bake it in a preheated 350F oven for 10 min. Remove it from the oven, and let cold.
3. Filling: In a medium- sized bowl, beat together the Large eggs and lowfat milk, then stir in the cheese, oregano and thyme. Slice six of the asparagus stalks, on the diagonal, into 3/4-inch pcs. Stir the sliced asparagus, mushrooms, and salt and pepper into the egg mix.
4. Pour the filling into the crust. Place the remaining 5 stalks of asparagus in a fan pattern on top of the filling.
5. Bake the tart in a preheated 350F oven for about 30 min, or possibly till it's set. Remove the tart from the oven, and cold to lukewarm before removing the bottom.
6. Yield 1 tart, 12 servings
7. This recipe makes a unique appetizer or possibly side dish.