Ingredients

8 medium stalks asparagus
1 tablespoon butter
1 tablespoon olive oil
2 medium sweet onions, thinly sliced
Unbaked 9-inch pastry shell, prepared or homemade (see link to Basic Flaky Pastry)
1 (6-ounce) log goat cheese
6 large eggs
1 1/2 cups low-fat milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 to 1/4 teaspoon ground red pepper (cayenne), optional

Directions

1. Preheat oven to 375 degrees F. Trim asparagus and peel bottoms of stalks if skin seems tough. Slice crosswise diagonally into 1-inch pieces.
2. Heat butter and olive oil in a large heavy skillet over low heat. Add onions and cook, slowly, stirring occasionally, until golden and tender--about 20 minutes. Add asparagus after the first 10 minutes. Transfer vegetable mixture to unbaked pastry shell.
3. In a medium bowl, beat the cheese and eggs. Gradually beat in the milk, salt, black pepper, and red pepper, if using, until well blended. Pour evenly over vegetables in pastry shell.
4. Bake until golden brown and a knife inserted into the center comes out clean--40 to 50 minutes. Let stand 5 minutes. Cut into 6 wedges and serve.

Even though it is now available year round, asparagus still seems to be a sign of spring. The combination of slowly caramelized onions and fresh, flavorful asparagus makes this tart a favorite.

Caramelized Onion, Asparagus and Goat Cheese Tart
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