Preheat the oven to 400°. Pre-bake the shell according to directions in Pate Brisée recipe. Let cool to room temperature or cool overnight. Sprinkle with the cooled crust with fontina cheese. Arrange the asparagus pieces around the bottom of the shell, season with salt and pepper; sprinkle with Parmigiano-Reggiano. Bake until the cheese is melted, about 15 minutes. Garnish with fresh herb sprigs. Serve room temperature or slightly warmed. Can be served along with a light salad tossed with vinaigrette dressing.

Serves 6

If you wanted to turn this into a quiche mix together 4 eggs & one cup of cream, half and half or milk. Pour it over the cheese and asparagus and bake approximately 40 minutes. You may have to cover the edge of the crust with foil to prevent it from burning.

Adapted from 'What's In Your Pantry' by Debbi Dubbs

Add flour and salt (sugar also if making Pâte Sucrée) into the bowl of a food processor; pulse a few times to incorporate all the ingredients.

Add the butter and process until the mixture is crumbly and the butter is pea size.

Place the mixture into a wide bowl and add water 1 tablespoon at a time until the mixture comes together. Don’t overwork the dough or it will be tough, not flaky. Once the dough comes together in a ball, divide it into two pieces, flatten into disks, wrap in plastic wrap and refrigerate for 30 minutes.

Dough can be wrapped well at this point and frozen for up to three months. Let the dough defrost overnight in the refrigerator before using.

Roll one chilled disk out on a floured counter or rolling mat, lifting and moving the dough every few rolls to help prevent sticking. Add only enough flour to the counter to keep the dough from sticking.

Place your pan on top of the dough to make sure it is the correct size, it should be slightly larger than the pan, then roll the dough onto your rolling pin and unroll over your pan. Gently lift and lay the dough to fit the pan, never pull the dough to stretch it. Lightly press the dough into the pan, roll your rolling pin over the top edge of the tart or pie pan and remove excess pastry.

Cover and refrigerate for 30 minutes. Preheat your oven to 400°.

To blind bake:

Blind baking is baking the dough without filling.

Prick the bottom and sides of the dough; cut a piece of foil large enough to cover the bottom and sides of the dough, butter the dull side and lay the buttered side on the bottom of the dough and press into the sides. Line with pie weights or dried beans and bake in the center of the oven for 20-25 minutes or until lightly browned. Remove the weights and foil and let cool before filling

Makes 2 - 10” crusts

In a small bowl mix together the shallot, Dijon mustard and vinegar. Add a pinch of sea salt and a little grind of pepper. While whisking slowly pour the oil in until the dressing starts to thicken a little and emulsify. Stop and taste the dressing before adding the remaining oil. You may not need all of the oil depending on the flavor of the vinegar. Add more as necessary.

In a large salad bowl toss together the lettuce, cucumbers and croutons with a little of the dressing. Just until the greens have a shimmer of dressing on them. Season with sea salt and pepper, toss again, taste and adjust dressing and seasonings. Add berries and avocados and drizzle with a little of the dressing.

Serves 6