SAVORY SPRING VEGETABLE AND GOAT CHEESE TART
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Cheese Dairy Herb Breakfast Brunch Side Bake Easter Mother's Day Lunch Goat Cheese Asparagus Spring Tarragon Chive Parsley Green Onion/Scallion Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- 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.
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Ra Ax
[email protected]I've made this tart several times and it's always a hit. It's a great way to use up leftover vegetables and it's also a delicious and healthy meal.
Naran Tiwari
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I highly recommend it!
Amber Lopez
[email protected]I love the combination of flavors in this tart. The goat cheese and vegetables complement each other perfectly.
Ephilie Atieno
[email protected]This is one of my favorite recipes. I make it all the time for my family and friends.
Eldana Baraki
[email protected]I'm a vegetarian and I thought this tart was amazing. The vegetables were cooked perfectly and the goat cheese added a nice tang.
Patrick Maher
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it!
Malaika Malaika
[email protected]This tart is perfect for a light lunch or dinner. It's also a great way to use up leftover vegetables.
Roger Royce
[email protected]Delicious! I added some roasted red peppers and artichoke hearts to the filling for extra flavor.
Greg C
[email protected]This recipe was easy to follow and the tart turned out beautifully. I used a store-bought crust to save time, but I'm sure a homemade crust would be even better.
md fayed
[email protected]I'm not usually a fan of goat cheese, but this tart changed my mind. The cheese was creamy and flavorful without being overpowering.
willie rhodes
[email protected]This tart was a hit at my last dinner party! The combination of the goat cheese, vegetables, and herbs was perfect. I especially loved the crispy crust.