A Word From The Cook

“Roasted vegetables, goat cheese, and bacon go great together in a tart. If you don't have asparagus and leeks on hand. Use what you have and what you like!”

Recipe

Prep Time:

45 minutes

Cook Time:

22 Minutes

Total Time:

1 Hour and 15 Minutes or so

Serves:

Cut tart into 8 slices

Ingredients:

  • For the Tart Crust
  • Be sure to use a tart pan with removable bottom
  • 1 1/4 cups flour
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 6 tablespoons butter, diced
  • 1 egg
  • For the filling
  • 1 bunch asparagus (trim away woody ends and slice tips into inch sized bites)
  • 1 Leek (halved lengthwise and thoroughly cleaned, then sliced thinly)
  • 1 yukon gold potato (peeled and sliced)
  • Salt and pepper to season
  • 1-2 Tablespoons olive oil
  • 6 strips cooked bacon (chopped)
  • 1 Tablespoon butter melted
  • 1 Tablespoon fresh rosemary (chopped)
  • 1 Cup goat cheese (chèvre)
  • 1/2 Cup whipping cream
  • 3 Eggs
  1. Step 1 – Prepare the Tart Crust
    1. In a food processor, combine the flour, cornstarch, and salt. Add butter (cut into 6 pieces) and pulse until dough resembles coarse grains of sand. Add in the egg and process until dough ball forms.
    2. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch tart pan by rolling dough over rolling pin and lifting it over tart pan (as shown above).
    3. Press dough into tart pan and remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.
    4. Proceed with filling in step 2 (no par-baking required).
  2. Step 2 –
    1. Cook bacon until crisp, remove from pan to drain. When cool, chop bacon coarsely.
    2. Preheat oven to 425°F. Line a baking sheet with foil.
    3. Toss clean, cut vegetables (asparagus, leek, and potato) in a medium bowl with olive oil, salt and pepper to taste. Place in a single layer on baking sheet; roast, tossing a couple of times during roasting until onions begin to brown and asparagus is bright green and tender, 12-15 minutes. Remove vegetables from oven and set aside. Reduce oven temperature to 375°F.
    4. Combine cheese, cream and eggs in a medium bowl using an electric mixer until smooth . Season with salt and pepper.
    5. Melt butter and rosemary in a small pan over low heat.
  3. Step 3 –
    1. Remove tart from refrigerator.
    2. Baste bottom of tart with 1/2 of rosemary butter.
    3. Layer in crumbled bacon.
    4. Scatter roasted vegetables over bacon.
    5. Baste mixture with remaining rosemary butter.
    6. Pour cheese, cream, and egg mixture over the top.
    7. Bake tart until edges of crust are golden brown and filling is set about 20-25 minutes. Let cool in pan for 20 minutes.
    8. Remove sides of pan. Serve tart warm or at room temperature.