Asparagus-goat Cheese Tart with Basil
By Tested and perfected in the Sur la Table kitchen
Asparagus-goat Cheese Tart with Basil
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 8 servings
- 1 Flaky Pie Crust pastry ( Click here for recipe »)
- All-purpose flour, for dusting
- 2 tablespoons olive oil
- 2 medium shallots, minced
- 1 medium garlic clove, minced
- 1 pound (about 1 bunch) asparagus, trimmed and cut to 1-inch pieces
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper
- ¼ cup sour cream
- ¼ cup whole milk
- 4 large eggs
- 3 tablespoons minced basil, divided
- 1 tablespoon minced flat-leaf parsley
- 3 ounces soft goat cheese
This easy to make and flavorful tart is perfectly paired with a range of cocktails and wines. The recipe below is vegetarian; however, bacon or prosciutto can also be added.
Preheat an oven to 375°F and position an oven rack in the bottom third of the oven. Lightly butter a 10-inch tart pan with a removable bottom. Set aside.
b>To prepare tart pan: Lightly dust a clean work surface with flour and roll pastry dough into a circle with a 14-inch diameter. Fit dough circle into prepared pan, being careful not to stretch out the dough too thin. Bring the dough up the sides of the pan and trim any excess dough. Transfer to the freezer until firm, about 15 minutes.
To prepare vegetables: Place a large nonstick skillet on the stove over a moderate heat and add the oil. When the oil is shimmering, add the shallots and cook until soft, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus and lemon zest and cook until just starting to soften, about 5 minutes. Taste and adjust seasoning with salt and pepper. Set aside to cool slightly.
To prepare the filling: In a medium bowl, use a whisk to combine the sour cream, milk, eggs, 2 tablespoons basil, parsley, salt and pepper.
To prepare tart: Scatter the vegetables evenly across the bottom of the prepared tart case and pour over the custard filling. Sprinkle with goat cheese and transfer to the oven to bake until the edges of the crust are golden brown and the filling is set, about 25 to 30 minutes. Transfer the tart from the oven to a wire rack and allow to cool slightly before removing the tart case.
To serve: Remove the sides of the tart pan, slice into wedges, garnish with remaining basil and serve warm or at room temperature.
Preheat an oven to 375°F and position an oven rack in the bottom third of the oven. Lightly butter a 10-inch tart pan with a removable bottom. Set aside.
b>To prepare tart pan: Lightly dust a clean work surface with flour and roll pastry dough into a circle with a 14-inch diameter. Fit dough circle into prepared pan, being careful not to stretch out the dough too thin. Bring the dough up the sides of the pan and trim any excess dough. Transfer to the freezer until firm, about 15 minutes.
To prepare vegetables: Place a large nonstick skillet on the stove over a moderate heat and add the oil. When the oil is shimmering, add the shallots and cook until soft, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus and lemon zest and cook until just starting to soften, about 5 minutes. Taste and adjust seasoning with salt and pepper. Set aside to cool slightly.
To prepare the filling: In a medium bowl, use a whisk to combine the sour cream, milk, eggs, 2 tablespoons basil, parsley, salt and pepper.
To prepare tart: Scatter the vegetables evenly across the bottom of the prepared tart case and pour over the custard filling. Sprinkle with goat cheese and transfer to the oven to bake until the edges of the crust are golden brown and the filling is set, about 25 to 30 minutes. Transfer the tart from the oven to a wire rack and allow to cool slightly before removing the tart case.
To serve: Remove the sides of the tart pan, slice into wedges, garnish with remaining basil and serve warm or at room temperature.