A Bed of Roses

A light springtime tart

It’s finally Springtime! One of the harbingers of Spring that I really look forward to is tender fresh asparagus that hasn’t been shipped all the way from Peru! One of my favorite ways of enjoying asparagus is in a light tart with local goat cheese paired with a minted fruit salad of fresh strawberries, pineapple and sliced kiwis.

Ingredients:

• One 1/2-pound frozen puff pastry sheet, thawed
• 1/2 bunch scallions (white and pale green parts only), sliced thin (around 1/3 cup)
• 1 tablespoon unsalted butter
• 1/2 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips
• 2 large eggs
• 3-ounce log soft mild goat cheese
• 2/3 cup milk
• 1/4 teaspoon salt
• 2 tsp finely chopped fresh tarragon leaves or 1/2 teaspoon dried, crumbled

Directions:

1. On a lightly floured board, roll out pastry into a 14-inch square and fit into an 9-inch tart pan with a removable fluted rim.
2. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
3. Preheat oven to 425°F. with a baking sheet on lowest rack.
4. In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute. Cool.
5. In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 minutes, and drain well, reserving tips separately.
6. In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.
7. Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables
8. Bake tart in pan on heated baking sheet in the oven 15 minutes
9. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
10.  Remove rim of pan carefully and serve tart warm or at room temperature.