Asparagus Asparagus and Asparagus Tart (with chives)
Ingredients
- 3 strips of thick cut bacon chopped and cooked ‘til crisp reserve the pan with just a bit of the bacon grease
- 5 ounces goat cheese
- 3 large eggs
- 1/4 cup Greek yogurt
- 1/4 cup milk or half and half or cream
- 1/4-1/2 cup minced chives
- One bunch of asparagus woody bits removed: One cup (or three fat stalks) cut into one inch pieces, one cup (or three fat stalks) shaved, and the remained to place on top in a decorative fashion.
- One batch flaky pastry crust
Instructions
- Prepare crust, roll out and place in a tart pan or pie plate. Put in the freezer until ready to fill.
- Preheat oven to 375
- Combine all ingredients except asparagus and enough of the chives to garnish into a large bowl and whisk until the eggs and cheese are well incorporated not fretting if some bits of goat cheese remain autonomous.
- Chop three thick stalks (about a cup) of asparagus into one inch pieces and add to the egg and cheese mixture.
- Pour the egg mixture into the prepared crust and then top with the longer asparagus spears.
- Bake for about 45 minutes until the center is set and the crust is golden brown.
- While the tart is cooling sauté the shaved asparagus in the pan you cooked the bacon for a minute or two until just bendy. Add black pepper to taste.
- Top the tart with the shaved asparagus, the remaining chives, and some fresh grated parmesan.
- Serve warm or at room temperature.