Recipe of the week – Asparagus goat cheese tart with tarragon

The Dauphine Bakery makes a similar tart. It’s worth it to make your own puff pastry for the pie, but we’ve used frozen for convenience in this recipe. If you don’t like tarragon add a bit of chopped fresh thyme.

  • 1 frozen puff pastry sheet, thawed
  • 1 bunch scallions (white and pale green parts only), sliced thin (about 3/4 cup)
  • 1 T butter
  • 1 bunch asparagus, trimmed and cut diagonally into 1/4-inch-thick
  • slices, reserving tips
  • 3 large eggs
  • 1/2 c goat cheese
  • 1 c milk
  • sea salt and freshly cracked black pepper
  • 1 T finely chopped fresh tarragon leaves (optional)

Preheat oven to 425°F. with a baking sheet on lowest rack.

Roll out pastry on a floured surface into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill.

In a small skillet, cook onion in butter over moderate heat, until transparent. Reserve. Saute asparagus in the same pan until crisp-tender. Reserve

Blend eggs, goat cheese and milk in a food processor. Add tarragon and pulse custard to combine. Season to taste. Spread onions and asparagus on pastry shell with tips arranged decoratively on top. (like a clock for example). Pour custard slowly over vegetables.

Place tart pan on the heated sheet in oven for about 15- 20 minutes. Reduce temperature to 375°F. and bake tart until set, about 8 –10 minutes. Transfer tart pan to a rack. Remove rim of pan and serve tart warm or at room temperature. Makes 12 generous slices.

From The Tomato’s May/June 2012 edition – In Season – Asparagus.