Method
Pastry: Put flour and
salt in large bowl. Blend in butter and cream cheese by rubbing rapidly
between fingertips until mixture resembles coarse oatmeal.
Sprinkle flour with
1 1/2 tablespoons water, gathering the dough with the fingers of one
hand. If dough adheres in a mass, you don't need extra 1/2 tablespoon.
If still not solid, sprinkle on extra water.
Working on a floured
surface, press heel of hand into edge of dough and push away. With a
scraper save that dough to the side, and continue to press out the main
piece in small increments. This is to completely blend the fats and
the flour. When finished, gather dough into one mass, and let rest in
refrigerator until ready to use. Dough should firm, but not harden.
If it hardens, bring to room temperature before rolling.
Preheat oven to 375°F.
Roll out pastry dough
and line flan tin, pushing pastry into edges with the knuckles.
Place crab meat in bottom of pastry shell.
Break ends off asparagus spears. They will assist the cook by snapping off where they are inedible. Throw away inedible pieces, Peel the spears halfway up to the tips. Only the lower part of the asparagus needs peeling. Cut bottom parts of asparagus spears into half-inch slices and scatter over crab. Set aside the tips. Sprinkle Swiss cheese over asparagus. Beat eggs and milk together, and season to taste with cayenne and salt. Pour over crab/asparagus mixture.
Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in preheated 375°F oven until set (about 45 minutes to an hour). Let sit for about 15 minutes before serving.
Serves: 4 - 6
Contributor: Leah Kaplan
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