Asparagus & Artichoke Pie

Ingredients

(Serves 6 to 8)

Pastry

  • 1 ½ cup all purpose flour
  • 1 stick unsalted butter, cold (cut into small pieces)
  • 1/8 tsp. salt
  • 5-6 tbs. ice water

Filling

  • 1 lb. fresh asparagus
  • 1 box frozen artichokes defrosted and cut in half
  • 1 large shallot, thinly sliced
  • 3 tbs. olive oil
  • 1/3 cup white wine
  • 5 eggs
  • ½ cup grated cheese (Parmesan or Pecorino)
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tbs. tarragon, chopped
  • 4 oz. goat cheese (optional)

Directions

Pastry

  • Place flour in a food processor, followed by butter and salt.
  • Process until consistency is similar to coarse sand. Add ice water one tbs. at a time. Process until ball starts to form. Do not over process.
  • Roll dough into ball shape, wrap in saran wrap and refrigerate for 30 minutes.
  • Roll dough on floured surface to 10” diameter.
  • Fit into 9” pie pan, let extra pastry hang over, refrigerate until filling is ready.

Filling

  • Preheat oven to 375°.
  • Place cut asparagus in a pot of boiling salted water and blanch for 2 minutes.
  • Drain asparagus and set aside.
  • Heat olive oil in large sauté pan.
  • Add shallots and cook over low heat until softened.
  • Add asparagus and artichokes and cook for 5 minutes
  • Add wine to asparagus and cook for 10-12 minutes.
  • Remove from heat and allow to cool for a few minutes.
  • In a bowl beat eggs with cheese and mix in salt, pepper and herbs.
  • Add artichokes and asparagus to egg mixture.
  • Put into prepared pie tin. Add crumbled goat cheese (optional).
  • Fold pastry over filling and brush with egg wash (egg yolk mixed with 1 tbs. water).
  • Bake for 30-35 minutes.

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