Asparagus & Onion Tart

short crust:
1-1/2 c flour
1/8 tsp salt
6 tbsp cold unsalted butter, cut in cubes
2 lg eggs, divided

filling:
1/2 lb asparagus spears, trimmed
1 tbsp plus 1 tsp olive oil
2 c onions
4 lg eggs
1-1/2 c while milk

1. to make shortcrust sift flour and salt in lg bowl. rub in butter with fingertips until mixture resembles coarse meal. beat 1 egg and 2 tbsp water in small bowl. stir egg mixture into flour mixture just until dough comes together, adding 1 tbsp more water if necessary. flatten dough into disk, wrap in plastic wrap and chill 1 hr or overnight.
2. preheat oven to 350 degrees. roll out dough to 12-inch circle on floured work surface. press dough into 9-inch springform pan or fluted tart pan w/removable bottom. trim edge and prick bottom all over with fork. line tart shell w/parchment paper and fill w/dried beans. bake 25 minutes or until barely golden. remove beans and paper. beat remaining egg, brush on bottom of crust and bake 5 minutes more.
3. to make filling: cook asparagus in large pot of boiling salted water 3 minutes. drain, cut into 1 -1/4 in lengths.
4. heat oil in skillet over medium-low heat. add onions, cook 8 to 10 minutes or until softened. remove from heat.
5. whisk together eggs and milk in bowl. stir in onions and asparagus. pour into shortcrust and place pan on baking sheet. bake 50 minutes to 1 hr or until tart is set in center, covering edges with foil if they start to get tto brown. unmold and serve

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user VEGGIEGIRL64.