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1
Preheat oven to 425 F. Spray a non-stick 10-inch skillet with non-stick cooking spray. Set aside.
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2
In a large bowl, mix together the flours, baking powder and salt and pepper. Using a pastry blender or two knives, cut butter into the flour mixture until the mixture appears coarse and sandy. Add ice-water to the mixture until moist clumps form and dough can be held together when you form it into a ball. On a lightly floured surface with a floured rolling pin, roll dough out to about 13 inches. Carefully move crust over the skillet and press it down to the bottom and up the sides. Remove any overhang.
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3
Bake crust for about 15 minutes, or until lightly browned. Set aside.
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4
In another 10 inch skillet, add about 1 inch of water and bring to a boil. Add asparagus and cook for 5 minutes, or until just tender. Remove asparagus from the skillet, rinse it off and let it cool slightly. Once cooled, cut into 5 inch long spears and set aside.
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5
Prepare the filling by whisking the eggs, milk, cream, lemon juice, lemon zest and salt until fully mixed.
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6
Place the asparagus on top of the crust so the leafy top is in the middle. Arrange it so you form a circle (kind of like bicycle wheel spokes). Carefully pour egg mixture over the asparagus to cover it. Sprinkle top with Parmesan cheese and basil leaves.
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7
Bake for 20-25 minutes, or until tart is firm but a little jiggly in the middle. Let sit to firm up and serve!
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8
Recipe adapted from Good Housekeeping.
