Asparagus and Goat Cheese Tart
SERVES: 6
PREP TIME: 10 minutes
TOTAL TIME: 35 minutes
COURSE: Starter or Main
Bright green asparagus pair perfectly with the rich and creamy chevre and crème fraiche filling in this utterly delectable tart. Serve as an impressive appetizer or enjoy for a light lunch or dinner with a nice tossed salad.
Ingredients
- 1 uncooked pie crust
- 1 cup chevre, divided
- ¼ cup grated Parmesan
- 1 cup crème fraiche
- 3 large eggs, beaten
- 1 clove garlic, grated
- 2 Tbsp fresh parsley, minced
- ½ tsp lemon zest
- ½ lb. asparagus, trimmed of woody ends
- Salt and pepper, to taste
- Edible flowers, for garnish
Instructions
- Preheat oven to 425°F. Roll out pie crust and place into a tart pan with removable bottom. Poke bottom with fork and par bake for 12 minutes.
- Meanwhile mix half of goat cheese with Parmesan, crème fraiche, eggs, grated garlic, minced parsley, and lemon zest. Season with salt and pepper.
- Reduce oven temperature to 375°F. Lay asparagus stalks into par baked tarte shell and pour egg mixture on top. Top with remining goat cheese and bake tart for 20-25 minutes until just set and crust is golden brown. Allow to cool for 10 minutes.
- Top with edible flowers and enjoy!
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