-
1
On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim.
-
2
Roll a rolling pin over top of tart to trim pastry flush with top of rim.
-
3
Refrigeratepastry shell while making filling.
-
4
Preheat oven to 425F.
-
5
with a baking sheet on lowest rack.
-
6
In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, till softened, about 1 minute, and cold.
-
7
In a steamer set over boiling water, arrange asparagus slices and top with reserved tips.
-
8
Steam asparagus, covered, till crisp-tender, about 2 to 3 min, and drain well, reserving tips separately.
-
9
In a blender, blend Large eggs, goat cheese, lowfat milk, and salt with pepper to taste.
-
10
Add in tarragon and pulse custard to combine.
-
11
Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top.
-
12
Pour custard slowly over vegetables.
-
13
Bake tart in pan on heated baking sheet in oven 15 min.
-
14
Reduce temperature to 375F.
-
15
and bake tart till set, about 8 min.
-
16
Transfer tart in pan to a rack.
-
17
Remove rim of pan and serve tart hot or possibly at room temperature.
-
18
Serves 4-6 as a Luncheon or possibly Supper Entree;8 as a First Course.
