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.
- 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
- 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.
- Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
- Preheat oven to 425°F. with a baking sheet on lowest rack.
- In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute. Cool.
- 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.
- In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.
- Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables
- Bake tart in pan on heated baking sheet in the oven 15 minutes
- Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
- Remove rim of pan carefully and serve tart warm or at room temperature.