- 12 oz asparagus, tough ends trimmed off
- olive oil
- Salt and pepper
- 6 jumbo eggs, beaten
- 1 cup heavy cream
- 1/8 tsp ground thyme
- 5 oz crumbled goat cheese
- 1 pie crust(homemade or store-bought frozen), fitting a 10 inch tart pan
DirectionsPreheat the oven to 425 degrees F.
If you are using a frozen pie crust, let the dough defrost a bit by letting it sit in room temperature.
Place trimmed asparagus on a baking sheet and drizzle lightly with olive oil and a very light sprinkling of salt. Use your hands to toss until asparagus is evenly coated in olive oil and salt.
Roast asparagus in the oven for 8 to 10 minutes, depending on thickness. You want asparagus to be tender but still have firmness. Set aside and allow to cool while preparing other ingredients.
Lower the oven to 375 degrees F.
Beat the eggs, cream, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper in a bowl with a whisk until completely combined.
Cut each asparagus spear in half and arrange them in the pie dish, until the bottom is evenly covered. Sprinkle the goat cheese evenly on top of the asparagus. Finish off by pouring the egg mixture on top until it fills it completely without overflowing. Place on a baking sheet (in case there is overflow) and into the oven for about 35 to 40 minutes or until the egg mixture is firm and the top is a golden brown. Don't overcook.
Let rest for at least ten minutes. Carefully lift the tart out of the pan and onto a large plate. Cut into 6-8 pieces. Serve hot or room temperature.