- 8
Ingredients
- 1 store bought pie crust
- 2 bunches asparagus (about 1 1/4 lb), trimmed, peeled if thick
- 5 spring onions or 12 scallions
- 3 tbs olive oil, divided
- Kosher salt and freshly gourd black pepper
- 1 tbs unsalted butter
- 8 oz soft fresh goat cheese
- 1/4 cup creme fraiche
- 1/4 cup heavy cream
- 1 tbs minced flat-leaf parsley
- 1 tbs minced fresh chives
- 2 tsp minced fresh tarragon
- 3 large eggs
Preparation
Step 1
Roll out pie crust to a 12 inch round. Transfer to a tart pan and press onto bottom and up sides. Bake crust according to package. Let cool in pan on a wire rack.
Preheat oven to 425°. Line a baking sheet with foil. Cut off top 1 1/2" of asparagus tips; reserve. Slice stalks into 1/4" rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions). Slice pale seen parts into 1/4" pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tbs oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once until onions begin to brown and asparagus is bright green and tender, 12-15 minutes. Transfer to a small bowl. Reduce oven temperature to 375°.
Meanwhile, heat remaining 1 tbs oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and paper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6-8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.
Whisk cheese and next 5 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips and spring onion bulbs over.
Bake tart until edges of crust are golden brown and filling is set, 20-22 minutes. Let cool in pan for 20 minutes or up to 4 hours. Remove sides of pan. Serve tart warm or at room temperature.