Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Asparagus Goat Cheese Tart Recipe

Ingredients

How to make it

  • To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds.
  • Add the butter and continue beating until pea-size crumbs form, 30 to 45 seconds.
  • Add the water 1/2 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together.
  • Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • Position a rack in the lower third of an oven and preheat to 400�F.
  • On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 9-inch square tart pan.
  • Press the dough into the pan and trim the dough, leaving a 1/2-inch overhang around the rim.
  • Fold in the excess dough and press it into the sides so they are thicker than the bottom.
  • Refrigerate for at least 30 minutes.
  • Line the pastry shell with parchment paper and fill with pie weights. Place on a baking sheet and bake until the shell is set, about 20 minutes.
  • Remove the weights and paper and continue baking until the shell is golden, about 5 minutes more.
  • Transfer the pan to a wire rack and let cool completely.
  • Meanwhile, make the filling:
  • Arrange the asparagus in a single layer on a baking sheet.
  • Toss with the olive oil and season with salt.
  • Roast until tender, about 20 minutes.
  • Let cool completely.
  • Reduce the oven temperature to 375�F.
  • In a large bowl, whisk together the eggs, milk, cream, Parmigiano-Reggiano cheese, the 1⁄2 tsp. salt, pepper, nutmeg and herbs.
  • Pour into the cooled tart shell. Sprinkle with two-thirds of the goat cheese.
  • Arrange the asparagus spears lengthwise across the tart in a single layer.
  • Sprinkle with the remaining goat cheese.
  • Bake until the tart is golden around the edges and a knife inserted into the center comes out clean, 25 to 30 minutes.
  • Transfer the pan to a wire rack and let cool for 5 to 10 minutes before serving.
  • Serve warm or at room temperature.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    adzell ate it and said...
    This looks divine...5 forks from me!! :)
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    555555
    Was this review helpful? Yes Flag
    " It was excellent "
    waterlily ate it and said...
    This sounds fabulous! I love the Parmigiano-Reggiono with asparagus!
    Was this review helpful? Yes Flag

The Cook

mystic_river1 Bradenton, Florida

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes