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Active Time
40 minutes
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Total Time
2 hours (includes baking and cooling time)
We use a store-bought crust in this tart for ease.
Ingredients
Makes 8 servings
Special Equipment
Step 1
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.
Step 2
Preheat oven to 425°F. 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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Remove sides of pan. Serve tart warm or at room temperature.
How would you rate Savory Spring Vegetable and Goat Cheese Tart?
Leave a Review
Reviews (37)
Back to Top伟大的味道。我使用一个现成的派皮it did take some extra cooking for it not to be overly soggy on the bottom. Definitely planning to bake the crust a little next time before pouring in the filling, or making my own crust.
Anonymous
Washington, DC
6/29/2021
Delicious, but the filling seems almost like solid cheese (not as quichelike as I'd expected)--makes it more appropriate as an appetizer versus a main course. Next time I'll decrease the goat cheese by a third and add an extra egg and maybe a splash more heavy cream to make the tart a little more eggy and less cheesy.
Anonymous
3/21/2021
This was delicious! I served for a brunch party and it was a success. One comment - I would blind bake the crust before adding the egg mixture. My crust was soggy on the bottom.
Anonymous
Los Angeles, CA
1/15/2020
Fabulous! My family loved this and will definitely make this again!
gproch
NJ
3/27/2016
Absolutely excellent! Not only is it gorgeous on that table at brunch, the taste is incredible. I substituted the crème fraîche for some sour cream which I thinned out with some of the heavy creme. I also wanted more onions so I roasted some additional pearl onions halved. I will definitely make this again!
jproff77
NC
7/26/2015
Made this 4/9/2015 pretty much as written. I did make my own tart crust and substituted sour cream for creme fraiche. Will definitely make this again but will probably add more spring onions with the asparagus tops.
generations
Madison, ME
4/11/2015
I used 4 oz. Montrachet goat cheese and 4 oz. Philly, and I substituted an egg yolk for one of the eggs. I followed the rest of the recipe as written. This tart is delicious and delicious reheated. I served it with Easter ham and the guests raved.
germantowncook
Germantown, WI
4/23/2014
Outstanding recipe. Everyone in family loved it!
jcfrecipes
Pittsburgh, PA
4/21/2014
I made this and everyone thoroughly enjoyed it. I added nutmeg and finely chopped four slices of crispy bacon to add some "crunch" to it and I baked in a puff pastry
msbean
SF Bay Area
4/21/2014
Great recipe for vegetarian meal or as a side. It does have a lot of steps and is time consuming (made the creme fresh) but comes out beautiful and impressed all my guest.
dlt52a
Tacoma, WA
8/30/2013
Excellent! Wouldn't change a thing!
Anonymous
Monterey Hills, CA
5/27/2013
Loved this! I made it in the morning to take to a picnic, and it was delicious and refreshing for the park. I scattered cherry tomato halves on top for a dash of color. I found it needed longer than 20 minutes to cook...I left mine in for closer to 45 minutes.
Anonymous
Gainesville, GA
5/12/2013
This was a great Easter dish. It is quite rich and I think as an appetizer for small bits could work better. My tart pan was a true french tart pan and only 2 eggs were needed and I omitted the tarragon. My grocery store ran out of creme fraiche so I thought to sub Mexican table crema instead... which worked excellent. My family was impressed :) I would make it again and maybe experiment with another veggie besides asparagus... although it was quite nice
teretequieremucho
San Francisco
4/1/2013
I ended up only using 2 eggs instead of 3 since I ran out of room in the pan, but it still held together nicely. Flavor was amazing. Easy to make. Total crowd pleaser!
beccamutt
3/30/2013
I was able to find asparagus and made this. It was fantastic! Got rave reviews. I did not have tarragon so left it out. Creme fraiche is not available here so I found out online how to make it (1 tbsp sour cream added to one cup heavy cream, leave out overnight, at least 9 hrs, then refrigerate 4 hrs before using.) I followed one reviewer's advice and looked for a recipe for tart dough, and found a fantastic recipe here: http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/. Unfortunately I didn't realize until later that it was for sweet tarts, and had used the full tbsp of sugar. Later I read that a tsp would have been better. In any case it was an amazing crust and I highly recommend it (with 1 tsp sugar.) Would absolutely make this again.
elyssabernard
7/23/2012
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