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Asparagus Tart with Goat Cheese and Spring Greens

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!

Servings 6
Author Monica

Ingredients

  • 1 lb store-bought pastry
  • ½ lb asparagus washed and trimmed
  • 9 oz Swiss chard (about 4-5 leaveor spinach
  • 4 tablespoon olive oil
  • 1/2 teaspoon fresh thyme chopped
  • Juice of ½ Lemon
  • 1 clove garlic crushed
  • 1 cup of heavy cream
  • 3 tablespoons sour cream yoghurt or cream
  • 2 eggs
  • 5 oz goat cheese crumbled

Instructions

  1. If using frozen pastry dough that according to directions on the package. Lightly oil or butter a tart pan with a removable bottom. On a lightly floured surface, roll out the pastry to 1/16-inch to 1/8-inch thick. Use the pastry to line the pan, pressing it well into the corners and the sides and allowing it to spill over the edge a bit. Prick the base with a fork all over then let the shell rest in the refrigerator for a ½ hour.
  2. Preheat the oven to 350°Bake the shell for 35 - 40 minutes until lightly golden and thoroughly cooked. Remove from the oven and leave to cool. This can be done up to a day ahead, cool the pastry, cover it with plastic wrap and let set as room temperature for up to 24 hours.
  3. Now for the filling: to prepare the asparagus bring a saucepan of water to a boil. I like to slice off the tops of the asparagus (1” to 1 1/2”) and cut the stalks into rounds. Alternatively you can leave the stalk whole. Blanch the asparagus 1 minute in the boiling water then remove them to an ice bath to stop the cooking process. Set aside.
  4. Strip the chard leaves off the stalks, then coarsely chop the leaves and stalks, keeping them separate. Heat the oil in a large sauté pan, add the stalks, and sauté for 2 minutes, then add the chopped leaves and thyme. Sauté for 6 to 8 minutes, depending on how woody the chard is. It should wilt completely. Remove from the heat, stir in the lemon juice, garlic, season with salt and pepper, set aside to cool.
  5. 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.