Asparagus Tomato and Goat Cheese Tart

Asparagus Tomato and Goat Cheese Tart

Ingredients

Pastry Dough

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup (1-stick) cold unsalted butter, cut into 8 pieces
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
  • 3 tablespoons to 4 tablespoons cold water

Tart Filling

  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1/3 cup diced sun-dried tomato halves
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
  • 1/2 pound asparagus, peeled if necessary and fibrous ends trimmed, cut into 1-inch pieces
  • 2 eggs, beaten
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup freshly grated Romano cheese
  • 1 (6 oz.) log goat cheese, broken into 1 inch pieces

Directions

Add flour, salt and sugar to a food processor bowl, pulse. Add butter pieces and pulse until pea-size crumbles form. Add lemon extract and water, 1 tablespoon at a time until dough comes together. Shape dough into a disk; cover with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees F. Roll pastry on a lightly floured surface and place into a 9 inches tart pan that has removable sides. Press dough into tart pan and roll the pin over the pan to trim off the excess dough. Line the pastry shell with a piece of parchment paper and evenly fill with pie weights; dried beans are a good substitute if pie weights are not available.

Place tart pan on a rimmed baking sheet and bake for 20 minutes. Remove from oven and carefully remove parchment and pie weights. Prick bottom of tart shell with a fork and place back into the oven for about 10 minutes. Remove from oven; set aside.

In a medium sauté pan, add olive oil, heat over medium-high heat. Add shallot, sun dried tomatoes and lemon extract, sauté, for 1-2 minutes. Add asparagus pieces and sauté an additional minute, remove from heat; set aside.

In a small bowl, whisk eggs. Add cream, mustard, salt and pepper, whisk to combine; set aside. Evenly place asparagus-mixture in tart shell bottom, sprinkle with Romano and place goat cheese pieces on top. Evenly pour cream-egg mixture over top. Place tart in rimmed baking sheet and bake until done, about 25-30 minutes. Cool before serving.

Pastry Dough

  • 160 g unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 115 g (1-stick) cold unsalted butter, cut into 8 pieces
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
  • 3 tablespoons to 4 tablespoons cold water

Tart Filling

  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 85 g diced sun-dried tomato halves
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
  • 230 g asparagus, peeled if necessary and fibrous ends trimmed, cut into 1-inch pieces
  • 2 eggs, beaten
  • 120 ml heavy cream
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 21 g freshly grated Romano cheese
  • 1 (170 g) log goat cheese, broken into 3 cm pieces

Directions

Add flour, salt and sugar to a food processor bowl, pulse. Add butter pieces and pulse until pea-size crumbles form. Add lemon extract and water, 1 tablespoon at a time until dough comes together. Shape dough into a disk; cover with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 200 degrees C. Roll pastry on a lightly floured surface and place into a 23 cm tart pan that has removable sides. Press dough into tart pan and roll the pin over the pan to trim off the excess dough. Line the pastry shell with a piece of parchment paper and evenly fill with pie weights; dried beans are a good substitute if pie weights are not available.

Place tart pan on a rimmed baking sheet and bake for 20 minutes. Remove from oven and carefully remove parchment and pie weights. Prick bottom of tart shell with a fork and place back into the oven for about 10 minutes. Remove from oven; set aside.

In a medium sauté pan, add olive oil, heat over medium-high heat. Add shallot, sun dried tomatoes and lemon extract, sauté, for 1-2 minutes. Add asparagus pieces and sauté an additional minute, remove from heat; set aside.

In a small bowl, whisk eggs. Add cream, mustard, salt and pepper, whisk to combine; set aside. Evenly place asparagus-mixture in tart shell bottom, sprinkle with Romano and place goat cheese pieces on top. Evenly pour cream-egg mixture over top. Place tart in rimmed baking sheet and bake until done, about 25-30 minutes. Cool before serving.

  • 15 minprep

  • 1 hrcook

  • 6servings

This Recipe Uses

Pure Lemon Extract 4oz

Pure Lemon Extract