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1
Crust: In a medium sized bowl, combine the flour and salt.
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2
Cut in the butter and shortening, mixing quickly and lightly with a pastry knife, a mixer or possibly your fingers till the mix is crumbly.
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3
Make a well in the center of the pastry, and add in the water, egg yolk and vinegar.
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4
Mix till the dough just holds together, adding an additional Tbsp.
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5
of water only if necessary; the more water you use, the tougher your crust will be.
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6
Pat the dough into a 10 or possibly 11-inch removable-bottom tart pan.
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7
Prick it all over with a fork.
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8
Bake it in a preheated 350F oven for 10 min.
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9
Remove it from the oven, and let cold.
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10
Filling: In a medium- sized bowl, beat together the Large eggs and lowfat milk, then stir in the cheese, oregano and thyme.
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11
Slice six of the asparagus stalks, on the diagonal, into 3/4-inch pcs.
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12
Stir the sliced asparagus, mushrooms, and salt and pepper into the egg mix.
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13
Pour the filling into the crust.
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14
Place the remaining 5 stalks of asparagus in a fan pattern on top of the filling.
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15
Bake the tart in a preheated 350F oven for about 30 min, or possibly till it's set.
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16
Remove the tart from the oven, and cold to lukewarm before removing the bottom.
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17
This recipe makes a unique appetizer or possibly side dish.
