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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Kartik Rauniyar
[email protected]The crust was a bit too thick for my liking, but the filling was delicious.
Sujon Roy
[email protected]This tart was a bit too bland for my taste. I think I would add more herbs and spices next time.
ben moris
[email protected]I followed the recipe exactly and the tart turned out great!
Jorja West
[email protected]This tart was easy to make and turned out great. The flavors were amazing and the presentation was beautiful. I would definitely make this again for a special occasion.
Rased Rrased
[email protected]I made this tart for my family and they loved it. The goat cheese and vegetables were a perfect combination, and the crust was flaky and delicious. I will definitely be making this again!
sk ripon1991
[email protected]I followed the recipe exactly and the tart turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
Iftikhar Bhutta
[email protected]This tart was a bit more work than I expected, but it was worth it. The flavors were amazing and the presentation was beautiful. I would definitely make this again for a special occasion.
Teketel Worku
[email protected]I was pleasantly surprised by how delicious this tart was. I'm not usually a fan of goat cheese, but it worked really well in this dish. The vegetables were also cooked perfectly.
Stanley D
[email protected]This tart was easy to make and turned out beautifully. The crust was perfect and the filling was flavorful and satisfying. I will definitely be making this again!
NANA BONSU
[email protected]I loved the combination of flavors in this tart. The goat cheese was tangy and creamy, the vegetables were fresh and crisp, and the crust was buttery and flaky. I would definitely make this again!
Sufiyan Sumon
[email protected]This tart was a hit at my dinner party! The goat cheese and vegetables complemented each other perfectly, and the crust was flaky and delicious. I would definitely recommend this recipe to anyone looking for a tasty and impressive dish.