Recipe information
Yield
Serves 4-6 as a Luncheon or Supper Entrèe;8 as a First Course
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
Step 2
Preheat oven to 425°F. with a baking sheet on lowest rack.
Step 3
In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute, and cool.
Step 4
In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3 minutes, and drain well, reserving tips separately.
Step 5
In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.
Step 6
Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables.
Step 7
Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
Step 8
Remove rim of pan and serve tart warm or at room temperature.
