Asparagus, Brie and Chive Tart

• 1 pound fresh asparagus, stalks washed and trimmed to about 4 inches
• 1/2 cup brie, trimmed and cut into 2 inch strips
• For the crust~
• 2 cups flour
• 3/4 cup vegetable oil
• 1/4 cup cold water
• 1/2 teaspoon salt
• For the tart~
• 2 eggs
• 3/4 cup milk
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 2 teaspoons freshly snipped chives

‍

1. Preheat oven to 425 degrees.
2. Blanch asparagus in a pot of salted simmering water for 6 minutes.
3. Immediately drain into a colander filled with ice to stop the cooking.
4. Combine crust ingredients in a medium mixing bowl, and stir to combine.
5. Form the dough into a ball and roll out between two sheets of waxed paper making a circle about 11 inches in diameter.
6. Transfer dough to 9-inch tart pan with removable bottom. Trim edges.
7. Arrange asparagus in prepared crust, creating a spoked wheel pattern with asparagus tips pointing outward. Fit brie slices in between asparagus spears.
8. Whisk together remaining filling ingredients and fill tart shell, being careful not to drown the asparagus.
9. Bake in preheated oven for about 20 minutes, until brie is golden brown and filling is set. Let cool slightly. Slice and serve warm with chive blossoms, if desired.

Enjoy!