Pistachio Greens Tart

ASPARAGUS & BROCCOLINI TART WITH PISTACHIO PIE CRUST

Looking for something different to do with those eggs? We’re breakfast aficionados in this house, and by we I mean Brandon. It’s not that I can’t make breakfast, he just likes to do it, especially on the weekends.

We’re usually doing quiches, omelettes, eggs, frittatas, but never really tarts. But since we have a go-to pistachio crust for most baking pastry needs, I wanted to make a tart this time. And this time, it was all me.

The pistachio dough is extremely easy to make. You just need a food processor, and follow the instructions that I have listed below.

I use Jefferson Street Ceramics pie weights. They are great quality, and don’t have that pesky artificial powder film on it.

ASPARAGUS & BROCCOLINI TART WITH PISTACHIO PIE CRUST RECIPE

Ingredients

Dough

• ½ cup raw honey roasted pistachios

• 2½ cups all-purpose flour

• 1 teaspoon kosher salt

• 1 teaspoon sugar

• 1 cup (2 sticks) chilled unsalted butter, cut into pieces

• 1/2 cup ice water

Filling

• 10-15 chopped asparagus stalks

• 1/2 teaspoon salt

• 1 bundle chopped broccolini stalks

• 1 small onion, diced

• 1 tablespoon garlic, minced

• 4 large eggs

• 3/4 cup skim milk

• 3/4 cup gruyere cheese, shredded

• seasonings per your taste

Instructions

For the dough, set oven to 375°F. Pulse the honey roasted pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½ cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes. Once chilled, cut in half, and store remaining half for later use. If you want to bake both, double the filling ingredients!

Roll out the dough until 1/4” thick, and about an 9” circle. You are filling an 8” circular tart pan, so you will need to trim the slight overhang. Make sure it’s pressed firmly into the side walls of the tart to prevent air bubbles.

Use baking weights or beans to cook tart crust for 7 minutes, just to get it slightly firm.

While the tart crust is cooking. Sauté the greens with onions and garlic for about 10 minutes so that they get tender. Set aside next to the tart crust that has been removed from the oven and the beads or beans taken off.

Beat the eggs in a large bowl. Brush the trim crust with a bit of egg. Whisk the milk into the egg bowl, with the 1/2 teaspoon of salt and additional seasonings and stir in the cooked vegetables. Slowly pour bowl into the crust.

Bake for 35-40 minutes.

Let sit for 15 minutes to slightly cool off.

Top your tart with grated parmesan if you need more cheese!