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Ingredients
- 1 store-bought pie crust
- All-purpose flour (for surface)
- 2 bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
- 5 spring onions or 12 scallions
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 tablespoons unsalted butter
- 8 ounces soft fresh goat cheese
- 1/4 cup crème fraîche
- 1/4 cup heavy cream
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced fresh chives
- 2 teaspoons minced fresh tarragon
- 3 large eggs
- Special equipment: A 10" tart pan with removable bottom
Details
Servings 8
Preparation time 40mins
Cooking time 120mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Roll out pie crust on a lightly floured surface
to a 12" round. Transfer to tart pan and
press onto bottom and up sides. Bake crust
according to package instructions. Let cool
in pan on a wire rack.
Preheat oven to 425°F. 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-green
parts into 1/4" pieces. Toss asparagus
tips and spring onion bulbs in a small bowl
with 2 tablespoons 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°F.
Meanwhile, heat remaining 1 tablespoon oil
and butter in a medium skillet over medium
heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. 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.
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