Asparagus-Goat Cheese Tart

Asparagus-Goat Cheese Tart

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  • Prep Time


  • Total Time


  • Servings



  • Tart dough to fit a 9-inch square pan

  • 1

    lb. asparagus, tough ends trimmed, skin peeled

  • 1

    tbsp olive oil

  • Salt, to taste, plus ½ tsp

  • 2

    eggs, lightly beaten

  • cup milk

  • cup heavy cream

  • ¼

    cup grated Parmigiano-Reggiano cheese

  • Freshly ground pepper, to taste

  • ¼

    tsp freshly grated nutmeg

  • 1

    tbsp chopped mixed fresh herbs, such as rosemary and thyme

  • 3

    oz. goat cheese, crumbled


Position a rack in the lower third of an oven and preheat to 400 degrees. On a lightly floured surface, roll out the dough to 1/8 inch thickness to fit a 9-inch square tart pan. Press the dough into the pan and trim the dough, leaving a 1/2 inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate for at least 30 minutes. Line the tart shell with parchment paper and fill with pie weights. Place on a baking sheet; bake until the shell is set, about 20minutes. Remove the weights and paper; continue baking until the shell is golden, about 5 minute more. Transfer the pan to a wire rack and let cool completely. Meanwhile, arrange the asparagus in a single layer on a baking sheet. Toss with the olive oil and season with salt. Roast until tender, about 20 minutes. Let cool completely. Reduce the oven temperature to 375 degrees. In a large bowl, whisk together the eggs, milk, cream, Parmigiano-Reggiano cheese, the 1/2 tsp salt, pepper, nutmeg, and herbs. Pour into the cooled tart shell. Sprinkle with 2/3 of the goat cheese. Arrange the asparagus spears lengthwise across the tart in a single layer. Sprinkle with the remaining goat cheese. Bake until the tart is golden around the edges and a knife comes out clean, 25-20 minutes.


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