This tart celebrates spring with asparagus and tender greens like Swiss chard, spinach, etc. Feel free to change up the vegetables according to the season or your own tastes. The possibilities are endless: Zucchini and tomatoes in the summer, switch out the goat cheese for feta or Parmesan, don’t be afraid to experiment. I use a good quality store bought pastry for this recipe but if you have a favorite recipe and prefer to make your own then go for it!
Whisk together the heavy cream, sour cream or yoghurt, eggs, and a pinch of salt and pepper. Arrange the chard, asparagus (reserving the tops if you have cut them into rounds or arrange the stalks into a sunburst or some other pattern), and 4 oz of the goat cheese over the pastry shell.. Pour the cream and egg custard over the vegetables so bits of the filling to show above the custard. Arrange the asparagus tops if you have them and remaining goat cheese over the top of the tart. Place the tart onto a baking sheet then transfer to a 350°F oven. Cover the tart with aluminum foil, keeping it away from the tart’s surface, and bake for 45 minutes, until the filling is set. Remove the aluminum foil and leave the tart in the oven for 5-10 minutes to brown the pastry edges. Remove from the oven and cool. Remove the tart from the pan. Serve warm or at room temperature.