Recipe courtesy of Tiffani Thiessen
- 2 ½ cups all-purpose flour
- 8 ounces (2 sticks) unsalted butter, cut into ½-inch cubes
- ¼ cup finely grated Parmesan
- Pinch of salt
- 8 tablespoons ice water
- 2 tablespoons extra virgin olive oil
- ¼ cup freshly grated Parmesan
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound asparagus, tough stems removed
- 1 small fennel bulb, core removed and thinly sliced
- Zest of 1 lemon
- Preheat oven to 425 degrees F.
Preheat oven to 425 degrees F.
For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with a pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in the plastic wrap and refrigerate for at least 30 minutes or until ready to use.
For the tart: Roll the tart into a rectangle shape about 15” wide by 12” wide. Transfer the dough to a parchment lined baking tray. Brush the dough with 1 tablespoon of olive oil and sprinkle the top of the olive oil with the parmesan cheese and salt and pepper. Lay the asparagus and sliced fennel in the same direction over the parmesan. Spread the asparagus so they are in an even layer. Trim any excess dough away from the edges and then fold the dough in to maintain the rectangle shape, making about a 2-inch crust around the edges of the tart. Bake in the oven for about 30 minutes, or until the asparagus is tender and the crust is golden brown and cooked through. Top the asparagus with lemon zest and serve immediately.
Photography by Rebecca Sanabria