Makes one 8 to10-inch tart. Serves 4 as main dish, 6-8 as starter.
1 Grand Central U-Bake Pie Crust (half a package)
3 tablespoons olive oil, divided
1 medium-sized onion
2 teaspoons kosher salt
1/4 cup (2 ounces) cream
1/4 cup (1 ounce) grated parmesan cheese
1 pound asparagus
Prepare to Bake
Defrost pie crusts overnight in the refrigerator or on the counter for about 1 ½ hours. The dough should remain chilled but be pliable.
Julienne onions and heat 2 tablespoons olive oil in a large, heavy sauté pan or skillet over medium-high heat. When hot, add the onions and sprinkle in salt. Cook onions until they release some liquid and begin to develop a few dark spots, about 5 minutes. Reduce heat and continue cooking until onions are soft and toasty brown, 35-45 minutes. Do not stir too often during the caramelizing process. Instead, give the pan a good shake about every 5 minutes to redistribute contents. Allow onions to cool. Taste for seasoning and add more salt if necessary.
Whisk egg and cream together and fold mixture into onions with the parmesan cheese. Snap ends off of the asparagus and toss in remaining 1 tablespoon of olive oil.
Roll dough and form tart
Unroll pie crust on to a baking sheet lined with parchment paper. Gently spread onion base over pastry leaving a 3-inch border all the way around. Arrange asparagus decoratively on top of onions. Carefully lift and fold edge of dough over filling. Allow dough to pleat each time you lift it. It should pleat 8 to 10 times as you work your way around the circle. If you have time, chill tart for 20 minutes.
While tart is chilling, preheat oven to 375?F. Bake tart for 35-45 minutes or until pastry is rich golden brown.