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 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 F. Roll pastry on a lightly floured surface and place into a 9 inches 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.
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 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 200 degrees C. Roll pastry on a lightly floured surface and place into a 23 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.