Pastry Dough 1 1/4 cups160 g unbleached all-purpose flour 1/2 teaspoon1/2 teaspoon salt 1 teaspoon1 teaspoon sugar 1/2 cup115 g (1-stick) cold unsalted butter, cut into 8 pieces 1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Lemon Extract 3 tablespoons3 tablespoons to 4 tablespoons4 tablespoons cold water
Tart Filling 1 tablespoon1 tablespoon extra-virgin olive oil
1 shallot, finely chopped 1/3 cup85 g diced sun-dried tomato halves 1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Lemon Extract 1/2 pound230 g asparagus, peeled if necessary and fibrous ends trimmed, cut into 1-inch pieces
2 eggs, beaten 1/2 cup120 ml heavy cream 1 1/2 teaspoons1 1/2 teaspoons Dijon mustard 1/4 teaspoon1/4 teaspoon salt 1/4 teaspoon1/4 teaspoon ground white pepper 1/4 cup21 g freshly grated Romano cheese
1 (6 oz.170 g) log goat cheese, broken into 1 inch3 cm pieces
Add flour, salt and sugar to a food processor bowl, pulse. Add butter pieces and pulse until pea-size crumbles form. Add lemon extract and water, 1 tablespoon1 tablespoon at a time until dough comes together. Shape dough into a disk; cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 400 degrees F200 degrees C. Roll pastry on a lightly floured surface and place into a 9 inches23 cm tart pan that has removable sides. Press dough into tart pan and roll the pin over the pan to trim off the excess dough. Line the pastry shell with a piece of parchment paper and evenly fill with pie weights; dried beans are a good substitute if pie weights are not available.
Place tart pan on a rimmed baking sheet and bake for 20 minutes. Remove from oven and carefully remove parchment and pie weights. Prick bottom of tart shell with a fork and place back into the oven for about 10 minutes. Remove from oven; set aside.
In a medium sauté pan, add olive oil, heat over medium-high heat. Add shallot, sun dried tomatoes and lemon extract, sauté, for 1-2 minutes. Add asparagus pieces and sauté an additional minute, remove from heat; set aside.
In a small bowl, whisk eggs. Add cream, mustard, salt and pepper, whisk to combine; set aside. Evenly place asparagus-mixture in tart shell bottom, sprinkle with Romano and place goat cheese pieces on top. Evenly pour cream-egg mixture over top. Place tart in rimmed baking sheet and bake until done, about 25-30 minutes. Cool before serving.
Serv Size 1 Slice Tart
Amount Per Serving
Calories fom Fat 293
% Daily Value*
Total Fat 33g
Saturated Fat 19g
Trans Fat 1g
Total Carbohydrate 25g
Dietary Fiber 2g
Vitamin A 25%
Vitamin C 5%
*Percent Daily Values are based on a 2,000