Asparagus and Goat Cheese Tart
Course
Main Dish
Servings
Prep Time
6
30
minutes
Cook Time
25
minutes
Servings
Prep Time
6
30
minutes
Cook Time
25
minutes
Ingredients
Crust
6
tbsp
butter
melted
2
cups
almond flour
1/2
tsp
kosher salt
1
tsp
lemon zest
freshly grated
Filling
4
oz
pancetta
chopped
1
cup
leeks
thinly sliced, white part only
2
tbsp
butter
1
tsp
kosher salt
1/4
tsp
ground black pepper
2
cups
asparagus
thinly sliced
1
cup
heavy whipping cream
3
egg yolks
2
oz
soft goat cheese
Instructions
Crust
Combine all of the crust ingredients in a medium bowl and mix well.
Press the dough into a 9 x 9 pan, 8 x 11 sheet, or a 9 inch springform pan about 1 inch up the sides.
Bake the crust for 12 minutes at 350 degrees (F) until slightly golden.
Filling
Melt the butter in a medium sauté pan and add the pancetta, leeks, salt and pepper.
Cook for about 8 minutes or until the leeks are soft and transparent.
Stir in the asparagus and cook for 2 minutes.
Arrange the asparagus mixture evenly over the pre-baked crust.
Whisk together the heavy whipping cream and egg yolks in a small bowl until well combined.
Gently pour the egg mixture over the asparagus ingredients.
Sprinkle with the crumbled goat cheese.
Bake at 350 degrees (F) for 25 minutes or until slightly firm.
Serve warm or chilled. Enjoy!
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