Crab and Asparagus Tart

• 1 1/4 cups flour, more for rolling
• Salt
• 1/2 teaspoon cayenne
• 7 tablespoons unsalted butter
• 4 large eggs
• 1 tablespoon minced shallot
• 1/2 bunch medium asparagus, ends snapped, halved vertically and cut into 1-inch pieces
• 8 ounces lump crab meat
• 1 tablespoon lemon juice
• 1 tablespoon minced chervil
• 3/4 cup half-and-half
• 4 ounces soft goat cheese

1. Heat oven to 400 degrees.
2. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor.
3. Add 6 tablespoons of butter and cut in or pulse until size of peas.
4. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together.
5. Add a little more water if needed.
6. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
7. Trim edges, line with foil and weight with pastry weights or dry beans.
8. Bake 10 minutes, until it starts to look dry.
9. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned.
10. Remove from oven.
11. Reduce heat to 350 degrees.
12. Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute.
13. Add asparagus and cook about 2 minutes, until they start to soften.
14. Remove from heat.
15. Fold in crab meat, lemon juice and chervil.
16. Season with salt.
17. Spread in pastry.
18. Whisk half-and-half and cheese until smooth.
19. Beat in remaining eggs until well blended.
20. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned.
21. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.

flour, salt, cayenne, unsalted butter, eggs, shallot, medium asparagus, lump crab meat, lemon juice, chervil, goat cheese

Taken from cooking.nytimes.com/recipes/1013118 (may not work)