Asparagus Goat Cheese Tart With Tarragon Recipe

1. 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. 2

   Roll a rolling pin over top of tart to trim pastry flush with top of rim.

3. 3

   Refrigeratepastry shell while making filling.

4. 4

   Preheat oven to 425F.

5. 5

   with a baking sheet on lowest rack.

6. 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. 7

   In a steamer set over boiling water, arrange asparagus slices and top with reserved tips.

8. 8

   Steam asparagus, covered, till crisp-tender, about 2 to 3 min, and drain well, reserving tips separately.

9. 9

   In a blender, blend Large eggs, goat cheese, lowfat milk, and salt with pepper to taste.

10. 10

    Add in tarragon and pulse custard to combine.

11. 11

    Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top.

12. 12

    Pour custard slowly over vegetables.

13. 13

    Bake tart in pan on heated baking sheet in oven 15 min.

14. 14

    Reduce temperature to 375F.

15. 15

    and bake tart till set, about 8 min.

16. 16

    Transfer tart in pan to a rack.

17. 17

    Remove rim of pan and serve tart hot or possibly at room temperature.

18. 18

    Serves 4-6 as a Luncheon or possibly Supper Entree;8 as a First Course.

* Per serving · 4 servings · Values may vary.