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1
To make Shortcrust: Sift flour and salt into large bowl.
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2
Rub in butter with fingertips until mixture resembles coarse meal.
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3
Beat 1 egg and 2 Tbs.
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4
water in small bowl.
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5
Stir egg mixture into flour mixture just until dough comes together, adding 1 Tbs.
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6
more water if necessary.
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7
Flatten dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.
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8
Preheat oven to 350F.
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9
Roll out dough to 12-inch circle on floured work surface.
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10
Press dough into 9-inch springform pan or fluted tart pan with removable bottom.
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11
Trim edges, and prick bottom all over with fork.
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12
Line tart shell with parchment paper, and fill with dried beans.
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13
Bake 25 minutes, or until barely golden.
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14
Remove beans and paper.
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15
Beat remaining egg, and brush on bottom of crust.
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16
Bake 5 minutes more.
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17
To make Filling: Cook asparagus in large pot of boiling salted water 3 minute.
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18
Drain, and cut into 1 1/4-inch lengths.
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19
Heat oil in skillet over medium-low heat.
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20
Add onions, and cook 8 to 10 minutes, or until softened.
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21
Remove from heat.
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22
Whisk together eggs and milk in bowl.
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23
Stir in onions and asparagus.
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24
Pour into Shortcrust, and place pan on baking sheet.
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25
Sprinkle tart with Parmesan.
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26
Bake 50 minutes to 1 hour, or until tart is set in center, covering edges with foil if they start to get too brown.
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27
Unmold, and serve.
