Asparagus And Roquefort Tart

• Pastry
• 1 single, unbaked pie crust
• 1 ounce roquefort
• 1 tablespoon egg wash
• Filling
• 1 teaspoon unsalted butter
• two scallions, chopped, white and light green parts only
• 8 asparagus stalks, trimmed, peeled and cut into 3/4 inch pieces
• 3 large eggs
• 3/4 cup heavy cream
• 4 ounces roquefort, crumbled

1. Once your crust has been prepared and properly chilled, preheat oven to 375 degrees. Roll out the crust on a floured surface. Sprinkle bits of the cheese onto the crust and lightly press into the pastry, using your fingers. Gently settle crust into a ceramic quiche dish, cheese side up, brush with egg wash and prick with a fork across surface.
2. Bake crust for 20 minutes, or until browned. Remove from oven and add filling. (Leave the oven on).
3. While the crust is browning, saute scallions in small pan for a minute or two and set aside. Blanch asparagus in boiling, salted water for about two minutes. Drain and "shock" in ice water. Dry on paper towels and set aside. Beat the eggs with the cream and season to taste.
4. Once the crust has browned, distribute asparagus, scallions and cheese evenly over the crust. Gently pour the custard over all. Bake for 25 minutes. Cool 10 minutes before serving.

pastry, crust, roquefort, egg wash, filling, unsalted butter, scallions, stalks, eggs, heavy cream, roquefort

Taken from food52.com/recipes/4014-asparagus-and-roquefort-tart (may not work)