Asparagus Goat Cheese Tart
Pie dough to fit a 9-inch square pan
1 pound asparagus, tough ends trimmed, skins peeled
1 teaspoon olive oil
1/2 teaspoon salt, plus more to taste
2 eggs, lightly beaten
cup heavy cream
Fresh ground pepper, to taste
3 ounces goat cheese, crumbled
Place rack in lower third of oven and preheat to 400 degrees F.
On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a square pan.
In a large bowl, whisk together the eggs, milk, cream and Parmigiano-Reggiano cheese, the 1/2 teaspoon salt, pepper, nutmeg, and herbs. Pour into the cooled tart shelll. Sprinkle with 2/3 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 in the center comes out clean, 25 to 30 minutes.