Text 28558, 81 rader
Skriven 2015-06-27 04:58:06 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1384
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Savory Spring Vegetable & Goat Cheese Tart
 Categories: Pies, Vegetables, Cheese, Dairy
      Yield: 8 Servings

      1    Store-bought pie crust
           All-purpose flour; for
           - surface
  1 1/4 lb (2 bunches) asparagus;
           - trimmed, peeled if thick
      5    Spring onions
           +=OR=+
     12    Scallions
      3 tb Olive oil; divided
           Salt & fresh ground pepper
      1 tb Unsalted butter
      8 oz Soft fresh goat cheese
    1/4 c  Cr+¿me fra+«che
    1/4 c  Heavy cream
      1 tb Minced flat-leaf parsley
      1 tb Minced fresh chives
      2 ts Minced fresh tarragon
      3 lg Eggs

  Special equipment: A 10" tart pan with removable bottom

  Roll out pie crust on a lightly floured surface to a 12"
  round. Transfer to tart pan and press onto bottom and up

  sides. Bake crust according to package instructions. Let
  cool in pan on a wire rack.

  Preheat oven to 425+.F/220+.C. Line a baking sheet with
  foil. Cut off top 1 1/2" of asparagus tips; reserve. Slice
  stalks into 1/4" rounds. Cut white bulbs from spring
  onions; trim and quarter (halve if using scallions). Slice
  pale-green parts into 1/4" pieces. Toss asparagus tips and
  spring onion bulbs in a small bowl with 2 tablespoons oil;
  season with salt and pepper. Place in a single layer on
  prepared sheet; roast, turning once, until onions begin to
  brown and asparagus is bright green and tender, 12-15
  minutes. Transfer to a small bowl. Reduce oven temperature
  to 375+.F/190+.C.

  Meanwhile, heat remaining 1 tablespoon oil and butter in a
  medium skillet over medium heat. Add sliced asparagus and
  pale-green parts of spring onions; season with salt and
  pepper. Cook, stirring often, until onions are soft and
  asparagus is bright green and tender, 6-8 minutes. Let
  cool slightly in pan. Spread evenly over bottom of tart
  crust.

  Whisk cheese and next 5 ingredients in a medium bowl.
  Season with salt and pepper. Whisk in eggs. Pour over
  vegetables. Scatter asparagus tips and spring onion bulbs
  over.

  Bake tart until edges of crust are golden brown and
  filling is set, 20-22 minutes. Let cool in pan for 20
  minutes or up to 4 hours.

  Remove sides of pan. Serve tart warm or at room
  temperature.

  by The Bon App+¬tit Test Kitchen

  Bon App+¬tit | May 2012

  Yield: Makes 8 servings

  MM Format by Dave Drum - 12 May 2012

  Uncle Dirty Dave's Archives

MMMMM

... "Life itself is the proper binge." -- Julia Child

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