Savory Spring Vegetable and Goat Cheese Tart

Ingredients

• •1 piece store-bought pie crust
• •¼ cup All-purpose flour
• •2 bunches asparagus
• •5 whole spring onions
• •3 tablespoons olive oil
• •1 to taste Kosher salt and black pepper
• •1 tablespoons unsalted butter
• •8 ounces soft fresh goat cheese
• •¼ cup crème fraîche
• •¼ cup heavy cream
• •1 tablespoon flat-leaf parsley
• •1 tablespoon fresh chives
• •2 teaspoons fresh tarragon
• •3 whole large eggs
• •1 piece tart pan

Cooking Instructions

1. 1.

   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.

   25 min

2. 2.

   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.

   15 min

3. 3.

   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.

   8 min

4. 4.

   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.

   5 min

5. 5.

   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.

   22 min

6. 6.

   Remove sides of pan. Serve tart warm or at room temperature.

   2 min