It’s been a while since I’ve felt inspired by the more current Bon Appétit magazine offerings. I’ve let my subscription lapse but will continue to check them out on their site and Epicurious.com. It doesn’t feel worth it for me to pay for the print work anymore, which is a little sad. So it was a pleasant surprise when I saw this recipe in their most recent issue and felt an urge to make it. Gotta tell you, we had our doubts while making it, but in the end we found another recipe that we loved. A lot.
I had to giggle at us because we forgot to put the pie crust in this ingredient shot. Hey – we’re consistently forgetful with the ingredient shots if nothing else!OK, so I was a little put out I forgot it at the time, but I laughed about it later.
OK, so about that crust. I was delighted that the recipe calls for a ready-made one. Dudes, anything to cut some time, right? We used Pillsbury as we always do. You press it into the pan like so.
After it baked I was dismayed at how much it had shrunk inside the tart pan, though I’ve made enough tart dishes by now to know this is a common problem. It had just passed the mark I’m comfortable with a tart shell shrinking. One reason is because, while pretty much all tart shell pastry will shrink a little, you still want it pretty close to the sides of the pan to get some support from said pan once you’ve put your ingredients inside the shell. Well, I do anyway. Kind of like how us women need certain chesty support, so too do tart ingredients. Ha!
Oh people, I’ve got to tell you what a doofus I am – not that you didn’t realize this already, I’m well aware how savvy you lot are. The recipe calls for separating the tops of the asparagus and onion bulbs and roasting them for the top of the tart. I must have accidentally combined all of the asparagus pieces I was cutting into one bowl a bazillion times, then had to separate them back out. Over and over. I was ready to let that asparagus fly, buddy.
This is a good time to mention how exhausted I’ve been lately. Clearly I need more sleep before separating asparagus stem pieces from their heads.
After finally getting ALL asparagus and onions heads on a sheet for roasting, you get said defeated pieces shown above. Not to worry, this is what you want. Bear with me.
While we’re roasting some of the ingredients in the oven, the rest of the asparagus and onions are sauteing in a pan on the stove top. This will line the bottom of the tart shell.
You can also see in the pic above just how much the tart shell shrank. I was worried too at this point that it all wouldn’t even fit in the shell. Dayum, I worry TOO much.
Oh man, here it comes, people, the best part about this tart. It’s the creamy, dreamy layer consisting of dreams-come-true and a little goat cheese, some eggs, fresh tarragon and such. It’s what makes this tart special and sets it apart. Lemme tell ya, I’m glad we got all that stuff it, yessir.
Last but not least before baking, layer on the roasted asparagus and onion tops. After making this I’m guessing more than anything it’s to give the tart a nice presentation. You don’t really process that there’s something roasted when tasting the tart, and if you were to just skip the roasting I think you’d still like this, but there’s something to be said for also presenting food nicely. The roasted veggies on top do that.
It bakes up pretty quickly considering how much of the cream cheese mixture goes into this. I think ours set up in the oven at exactly 20 minutes.
While this one takes a little longer to do thanks to the roasting portion of the steps, it nevertheless tastes fantastic as a result and felt well worth the effort. The taste – oh my. It’s not like a traditional quiche, where the eggs take on a lot of the texture credit. This quiche-like tart is very creamy thanks to the goat cheese. This is savory heaven, people. Bake yours ASAP.
Spring Vegetable & Goat Cheese Tart
from Bon Appétit, May 2012
Prep Time: 10 minutes Cook Time: 20 minutes Level: Easy Serves: 4-6
- 1 store-bought pie crust
- All-purpose flour (for surface)
- 2 bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
- 5 spring onions or 12 scallions
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 tablespoons unsalted butter
- 8 ounces soft fresh goat cheese
- 1/4 cup crème fraîche (or sour cream)
- 1/4 cup heavy cream
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced fresh chives
- 2 teaspoons minced fresh tarragon
- 3 large eggs
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.
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.
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.
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.
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.
Remove sides of pan. Serve tart warm or at room temperature.
I love it when we find a recipe I wouldn’t change a thing about – this is one of them!