This tart recipe calls for a crust made from a combination of white and wheat flour and swaps out olive oil for butter. The ingenious crust technique comes from America’s Test Kitchen.
Makes 8 servings
1 tablespoon We Olive Garlic Olive Oil
1 medium yellow onion, diced
1 bunch asparagus (about ¾ pound), trimmed and cut into 1 inch pieces
Kosher salt and freshly ground pepper
8 ounces goat cheese
½ cup of heavy cream*
2 tablespoons chopped fresh dill
1 recipe pre-baked Olive Oil Tart Crust
1. Preheat the oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook until just translucent, about 5 minutes. Add asparagus to pan and cook until crisp tender. Season with salt and pepper.
2.In a small saucepan, gently heat the goat cheese and cream, whisking until melted and thoroughly combined. Remove from heat and let cool to room temperature. Add the dill and eggs and whisk until well blended. Pour the egg and cheese mixture into the pre-baked tart crust. Scatter the asparagus and onion mixture over the top.
3.Place the filled tart on a large baking sheet and place in center of oven. Bake for 20 minutes or until filling is set. Let it cool in the pan slightly before serving.
*Substitute half & half or milk for the heavy cream if you’d like to lighten up the calorie count.