No Roll Crust1 1/2 cups of whole wheat pastry flour
1/2 a stick of cold butter cut into small pieces
3 tablespoons of cold water
-Throw it all into a food processor and blend until it starts to stick together.
-Take small handfuls and pat it into a tart pan until you've evenly dispersed a thin layer.
Goat Cheese and Asparagus Tartgoat cheese/chevre (a couple of ounces, a little goes a long way)
scallions (caramelized onions is also delish)
sliced and slightly parboiled potatoes
1 cup of milk
bunch of asparagus with ends sliced off
-preheat oven to 375 degrees
-pat your crust evenly into tart pan
-cover bottom with potato slices
-dot on goat cheese to taste
-artfully lay out asparagus
-sprinkle on chives
-combine milk and eggs with some salt and pepper to taste.
-Set tart pan on cookie sheet
-pour milk mixture over the tart
-bake until golden and firm in the center
Another option for non goat cheese eaters is to add a few more potatoes, leave out the custard and substitute the chevre with gruyere. Either variety makes a delicious little supper! We ate them along side sauteed dandelion greens that we had just gathered. A little pre-dinner foraging always adds a bit of magic to the meal.