Dough: 125g flour, 60g unsalted butter, 50g walnuts, crushed, 2 tablespoons cold water.
Filling: 16 spear asparagus, 100-125g Roquefort cheese, 142ml cooking cream, 2 eggs, pepper.
Preparation:
Preheat oven to 450°F. Place the flour in a bowl, add butter and mix well. Add walnuts and 2 tablespoons of cold water and mix the dough. Roll it into a ball. Arrange dough in a tart pan with removable bottom. Pierce dough all over with fork. Put in the refrigerator for 15 minutes and then bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F. [Read more…]