A; (1/2-pound) frozen
; puff pastry sheet,
; thawed
1 bn Scallions; (white and pale
; green parts only),
; sliced thin
; (about3/4 cup)
1 tb Unsalted butter
1 lb Asparagus; trimmed and cut
; diagonally into
; 1/4-inch-thick
; slices, reserving
; tips
3 lg Eggs
A; (3 1/2-ounce) log
; soft mild goat
; cheese such as
; Montrachet
1 c Milk
3/4 ts Salt
1 tb Finely chopped fresh
-tarragon leaves or;
-crumbled
; 3/4 teaspoon dried
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.
Preheat oven to 425F. with a baking sheet on lowest rack.
In a small skillet, cook scallions in butter with salt to taste over
moderate heat, stirring, until softened, about 1 minute, and cool.
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.
In a blender, blend eggs, goat cheese, milk, and salt with pepper to
taste. Add tarragon and pulse custard to combine.
Spread scallions and asparagus slices in pastry shell and arrange
reserved tips decoratively on top. Pour custard slowly over
vegetables.
Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce
temperature to 375F. and bake tart until set, about 8 minutes.
Transfer tart in pan to a rack.
Remove rim of pan and serve tart warm or at room temperature.
Serves 4-6 as a Luncheon or Supper Entree;8 as a First Course.
Yields
1 servings
