Asparagus, Bacon & Shallot Tart

Ingredients

Pastry for single-crust pie
1 pound fresh asparagus
6 thick-sliced center-cut bacon strips, coarsely chopped
1 tablespoon extra virgin olive oil
1 medium red onion, thinly sliced
1 shallot, thinly sliced
1 tablespoon red wine vinegar
1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs, lightly beaten
1-1/4 cups half-and-half cream
1-1/2 cups shredded sharp cheddar cheese
1/4 cup shredded Gruyere cheese

Directions

Preheat oven to 400°. On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with dried beans (or pie weights). Bake 12-15 minutes. Remove foil and beans (or weights); bake until light golden brown, 5 minutes more. Cool on a wire rack. Reduce oven setting to 375°.
Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces.
In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into pastry shell.
Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

Pastry for single-crust pie (9 in.): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour.