Asparagus and Goat Cheese Tart
One round or rectangular tart
Tart Shell:
1 ¼ cup all-purpose flour
1 ½ Tbsp granulated sugar
½ tsp fine sea salt
6 Tbsp cold unsalted butter, cut into ½” cubes
1 large egg
1 Tbsp cold water
Filling:
1 bunch freshly picked asparagus
Butter, salt and pepper to sauté the asparagus
2 large eggs (I used duck eggs from today’s Farmer’s Market)
¾ cup heavy cream
Zest of one lemon
½ tsp fine sea salt and a couple grinds of black pepper
4 ounces goat cheese
1) For the tart shell: In a food processor, pulse together the flour, sugar and sea salt. Add the butter and pulse until the mixture resembles coarsely ground cornmeal. Add the egg and 1 Tbsp cold water and pulse until the dough just begins to come together. Dump the mixture into a medium bowl and gather it into a ball with your hands. Wrap the dough in plastic wrap and chill for one hour.
2) When ready, preheat the oven to 375 degrees. Roll the tart shell dough to fit your selected tart pan. Prick the bottom of the shell with a fork and use aluminum foil to hold the shell in place. Bake the shell for fifteen minutes, remove the foil, and continue to bake for another ten minutes until the crust is golden.
3) While the crust bakes, briefly sauté the asparagus spears in a dab of unsalted butter (in batches for no longer than 3-4 minutes). Season with salt and pepper and set them aside.
4) In a 4-cup measuring bowl, lightly whisk together the 2 eggs, heavy cream, lemon zest, salt and pepper. Crumble half the goat cheese into the mixture and lightly whisk together, mashing the goat cheese into the cream mixture.
5) Layer the asparagus spears in the baked pie shell. Pour the custard over the asparagus and then crumble the remaining goat cheese over the top of the custard. Place in the oven and reduce the heat to 350 degrees. Bake for roughly 20-25 minutes until the custard is set and the goat cheese on the top is beginning to brown.
6) Cool the tart at least 30 minutes before slicing to serve.
