Hello faithful followers of peachesplease! So I have a confession. I’m having a super busy week at work so instead of posting a whole new recipe, I’m posting a variation on yesterday’s Tomato & Thyme Tart. When I was making the tomato tarts, I decided I wanted to try at least one other variation, so I also made tarts with asparagus and goat cheese. The tart case (aka crust) is the same, as is the egg and cream base. However, the fillers are different and I think this also makes a fabulous tart. I’ve been eating it for breakfast and lunch!

 

asparagus ingredients

Tart Cases (crusts)
Egg & Cream Base
Asparagus
chives
parmesan cheese, shredded or grated
goat cheese
olive oil
salt & pepper

 

asparagus prebake

Prepare the tart cases and base as directed in the Tomato Thyme Tart post.

Rinse and chop the asparagus into thirds, or whatever size you picture in your tart. I went with thirds because I was also making baby tarts and the pieces needed to fit in the smaller tins.  Saute the asparagus lightly and season with salt and pepper.

Layer the bottom of the tart pans with the parmesan cheese and lay the sauteed asparagus over the parm. Using a spoon (or your fingers, if you’re like me), drop blobs of goat cheese over the asparagus so you have a pretty good spread of cheesy goodness going on. Pour the egg & cream base over the fillers to fill in the tart.

Bake in a 350 (F) degree oven for approximately 30 minutes, or until the middle has set. Let cool slightly before digging in.  It’s actually tasty both hot and cold, and I’ll eat it for pretty much any meal. The baby tarts are especially handy for a quick on-the-go breakfast when you’re having a busy week!

 

Adapted from the Veggie Tarts recipes in the Rose Bakery cookbook: Breakfast Lunch Tea.

Asparagus Tart with Goat Cheese
 
Recipe By:
Ingredients
  • The Pastry:
  • 3½ C Flour
  • 1 C Butter, very cold
  • 1 Egg Yolk
  • ½ tsp Salt
  • ⅓ C to 1 C ice water
  • The Filling Base:
  • 2 C light cream (I had heavy cream and milk so I mixed the two)
  • 4 eggs
  • 1 egg yolk
  • dash of nutmeg
  • pinch of salt & pepper
  • The Fillings:
  • Asparagus
  • chives
  • parmesan cheese, shredded or grated
  • goat cheese
  • olive oil
  • salt & pepper
Instructions
  1. Start by making the crust or "tart case." Combine the flour and salt, cut the butter into small pieces and work the butter into the flour with your fingertips. You should end up with that sandy texture that keeps popping up in these posts...Make a well in the center of the crust and add the egg and approx ½ the ice water.
  2. Mix with a fork until combined, adding water as necessary. Gather the dough up into a ball with your hands and wrap in plastic. Refrigerate for at least 30 minutes or for up to 8 hours.
  3. When the dough has chilled, preheat the oven to 350 degrees F and divide the dough into thirds. Roll to at least ⅛ " thick or thinner, if you can, and lay over a buttered tart pan. Gently mold the crust to the tin and then trim the edges. Try not to stretch the dough out at this point. Cover and chill for another 30 minutes. Repeat as needed to use all the dough.
  4. Once the dough has rested and chilled, make sure the crust is covered with aluminum foil and weigh it down with pie weights or dried beans. Bake for 25-30 minutes. When finished cooking, let cool for a bit before putting in the filling.
  5. While the tart case is cooling, mix up the base ingredients. Basically, just beat them all together (cream, eggs, yolk, nutmeg, salt & pepper).
  6. Rinse and chop the asparagus into thirds, or whatever size you picture in your tart. Saute the asparagus lightly and season with salt and pepper.
  7. Layer the bottom of the tart pans with the parmesan cheese and lay the sauteed asparagus over the parm. Using a spoon (or your fingers, if you're like me), drop blobs of goat cheese over the asparagus so you have a pretty good spread of cheesy goodness going on. Pour the egg & cream base over the fillers to fill in the tart.
  8. Bake in a 350 (F) degree oven for approximately 30 minutes, or until the middle has set. Let cool slightly before digging in.