Savory Spring Vegetable and Goat Cheese Tart
- 1 store-bought pie crust
- All-purpose flour (for surface)
- 2 bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
- 5 spring onions or 12 scallions
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 8 ounces soft fresh goat cheese
- 1/4 cup crème fraîche
- 1/4 cup heavy cream
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced fresh chives
- 2 teaspoons minced fresh tarragon
- 3 large eggs
- This recipe is vegetarian
- Produce
- Asparagus (2 bunches)
- Chives, fresh (1 tablespoon)
- Flat-leaf parsley (1 tablespoon)
- Spring onions or 12 scallions (5)
- Tarragon, fresh (2 teaspoons)
- Cooking & Baking
- All-purpose flour (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (3 tablespoons)
- Bread & Baked Goods
- Pie crust, store-bought (1)
- Dairy
- Butter, unsalted (1 tablespoon)
- Creme fraiche (1/4 cup)
- Goat cheese, soft fresh (8 ounces)
- Heavy cream (1/4 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 28, 2012 (9 months ago).
39 people saved this recipe.
