Savory Spring Vegetable and Goat Cheese Tart

Instructions

1. Preheat oven to 400°F (200°C).\n2. Roll out pie crust on a lightly floured surface to a 12-inch round. Fit into a tart pan, pressing the dough into the bottom and up the sides. Prick the bottom of the crust with a fork. Line with parchment paper and pie weights. Bake for 15 minutes. Remove weights and parchment paper. Bake for 5 more minutes. Let cool in the pan on a wire rack.\n3. Line a baking sheet with foil. Cut off the top 1 1/2 inches of asparagus tips. Set aside. Slice the remaining asparagus stalks into 1/4-inch rounds. If using spring onions, trim, quarter the white bulbs, and slice the green parts into 1/4-inch pieces. (If using scallions, trim and halve.)\n4. In a bowl, toss asparagus tips and spring onion bulbs (or scallions) with 2 Tbsp olive oil. Season with salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast, turning once, until onions are lightly browned and asparagus is bright green and tender, 12-15 minutes. Transfer to a bowl and set aside. Reduce oven temperature to 375°F (190°C).\n5. Heat the remaining olive oil and butter in a skillet over medium heat. Add sliced asparagus stalks and the pale green parts of the spring onions (or scallions). Season with salt and pepper. Cook, stirring often, until tender, 6-8 minutes. Let cool slightly.\n6. Spread the cooked asparagus mixture evenly over the bottom of the cooled tart shell.\n7. In a bowl, whisk together goat cheese, crème fraîche, heavy cream, parsley, chives, and tarragon until smooth. Season with salt and pepper to taste. Whisk in eggs. Pour over vegetables in the tart shell. Scatter reserved asparagus tips and spring onion bulbs (or scallions) over the top.\n8. Bake until filling is set and edges of crust are golden brown, 20-25 minutes. Let cool in the pan for at least 20 minutes before serving.