Asparagus Goat Cheese Tart
By: Karlyn Oyama
Published: Sunday, May 23, 2010 - 10:47am

Ingredients




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
1/2 milk
 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
Fresh ground pepper, to taste
1 teaspoon chopped mixed fresh herbs, such as rosemary and thyme
3 ounces goat cheese, crumbled

Preparation

1 Place rack in lower third of oven and preheat to 400 degrees F. 2 On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a square pan. 3 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. 4 Line the tart shell with parchment paper and fill with pie weights. Place on a baking sheet; bake until the shell is set, about 20 minutes. Remove the weights and paper; continue baking until the shell is golden, about 5 minutes more. Transfer the pan to a wire rack and let cool completely. 5 Meanwhile, 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 temperature to 375 degrees F. 6 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. 7 Transfer the pan to a wire rack and let cool for 5-10 minutes before serving. 8 Serve warm or at room temperature