Asparagus and Goat's Cheese Pie
Crust:
- 2 cups MAYA All-Purpose Flour
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ cup butter or margarine
- 3 tablespoons shortening
- 5-6 tablespoons cold water / iced water
For the Filling:
- 2 cups asparagus
- 2 tablespoons vegetable oil
- 2 pieces red onion (chopped finely )
- 1 cup goat’s cheese
- ½ cup chopped hazelnuts or walnuts
- 4 pieces eggs (beaten )
- ½ cup light cream
- salt and pepper
- Prepare Crust:
- Combine flour, salt and sugar in a bowl.
- Cut in butter and shortening with a pastry blender until mixture resembles coarse crumbs.
- Add water, one teaspoon at a time, enough to form a ball of dough.
- Set aside for about 5 to 10 minutes.
- Roll out the pastry and line a 9 ½ inch loose bottomed flan pan.
- Prick the base of the pastry with a fork and leave to chill for 30 minutes.
- Line the pie shell with foil and baking beans and bake in a preheated oven 375°F for about 15 minutes.
- Remove the foil and baking beans and cook for a further 15 minutes.
For the filling:
- Cook the asparagus in boiling water for 2-3 minutes, drain and cut into bite size pieces.
- Heat the oil in a small skillet and sauté the onion until soft and lightly golden.
- Spoon the asparagus, onion and hazelnuts into the prepared pie shell.
- Beat together the cheese, eggs and cream until smooth or process in a blender until smooth.
- Season well with salt and pepper, then pour the mixture over the asparagus, onion and hazelnuts.
- Bake in the oven for 15-20 minutes or until the cheese filling is just set.
- Serve warm or cold.
