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1
Pastry:
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2
Combine flour and salt in a food processor bowl with a steel blade and blend for 8 seconds (or whisk together in a large bowl). Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend. Add water and mix just until dough comes together.
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3
Put dough in a plastic bag and chill 30 minutes.
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4
Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.
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5
Filling:
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6
Blanch asparagus for 4-5 minutes in boiling water, cool in ice water, drain and set aside.
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7
Melt butter in a small saute pan over medium heat. Add curry and cayenne pepper; cook one minute. Saute onion in curry butter until soft and most of the moisture has evaporated; set aside to cool.
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8
In a small bowl beat eggs, milk and salt.
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9
Preheat oven to 375u00b0F.
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10
Sprinkle cheese into chilled pastry shell. Spread onion mixture and asparagus over the cheese. Pour egg mixture over the top.
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11
Bake 30-35 minutes or until the custard is set and golden.
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12
* In a dry climate may have to add a bit more ice water than pie crust recipes call for in order to get the dough to come together.
