Martha Stewart's Asparagus Custard Tart - Reduced Calorie

Spring is almost here - I'm talking in just a few hours!  How better to celebrate the arrival of this promising season than with a beautiful Asparagus tart.  The tender green stalks of this unique vegetable are flavorful, light, grassy and perfect for your Easter or Passover celebration. I discovered this tart in the April issue of Martha Stewart Living.  The original recipe called for 1 cup of heavy cream.  Although I am not opposed to consuming cream, my problem is when I'm cooking with it.  Knowing how much I added and the calories associated with it, make me cringe.  Ignorance is bliss!  Therefore I substituted the cream with evaporated whole milk.  As well, instead of using Gruyere cheese, I used lowfat Swiss.   Here's the calorie difference: 1 cup heavy cream - 821 calories 1 cup evaporated whole milk - 168 calories and 1/2 cup Gruyere cheese - 223 calories 1/2 cup lowfat Swiss - 96 calories A total of 780 calories! This beautiful tart is perfect for an Easter brunch.  With it's green custard center, it promises a spring rich with emerald hues.  If you want to make this recipe full blast go for it!  There's no harm in treating yourself. However, I hope you enjoy this lightened up recipe and happy Spring! Check out more Spring egg recipes at http://shine.yahoo.com/supper-club/

Martha Stewart Asparagus Custard Tart - Reduced Calorie

serves 4-6

Ingredients

• 1 sheet frozen puff pastry (from 17.3 ounce package), thawed
• 1 tablespoon all-purpose flour, plus more for work surface
• 1 pound asparagus, trimmed, cut into 2 inch pieces, stalks and tips kept separate
• 2 teaspoons extra virgin olive oil
• 4 large eggs, room temperature
• 1 cup evaporated whole milk
• 1/2 cup grated low fat Swiss cheese
• 2 ounces fresh goat cheese, crumbled into large pieces

Cooking Directions

1. Roll out puff pastry into a 14 inch square on a lightly floured surface; cut into a 13 inch round with a paring knife using a bowl or plate as a template. Transfer to a 9 inch round bakish dish or a 5 1/2 to 6 cup deep-dish pie plate. Prick all over with fork. Freeze until firm, about 30 minutes.        
2. Pre-heat oven to 350 degrees. Line tart shell with parchment and fill with pie weights or dried beans. Place on a baking sheet and bake until edges turn a pale golden brown, about 40 minutes. Remove crust from oven and remove pie weights and parchment. Return to oven and bake until bottom is dry and golden brown, about 5 -10 minutes more. Let cool completely on a wire rack.
3. Bring a medium pot of water to a boil and add 1 tablespoon of kosher salt. Add asparagus stalks and cook until crisp tender, about 2 minutes. Transfer to a bowl of ice water; when cool, transfer to a plate and pat dry. Add asparagus tips to boiling water and cook 30 seconds. Drain and transfer to ice water. When cool, pat dry tips and toss in olive oil in a small bowl.
4. Transfer stalks to a blender. Add eggs, milk, flour and 1 1/4 teaspoons salt to blender and puree until smooth.
5. Pour custard into crust. Sprinkle with Swiss and goat cheese and top with asparagus tips. Bake until edges of custard are puffed, top is golden brown and custard is set, about 45 minutes. Tent with foil if crust is over browning.
6. Let cool 15 minutes on a wire rack 15 minutes before serving.