1 refrigerated pie-crust to fit a tart pan
1 lb. fresh asparagus, tough ends trimmed, skin peeled slightly with a vegetable peeler
1 tsp. extra virgin olive oil
1/2 tsp. salt
2 eggs, lightly beaten
1/2 C milk
1/3 C heavy cream
1/4 C freshly grated Parmigiano-Reggiano cheese
fresh ground pepper to taste
1/4 tsp. nutmeg
1 tsp. chopped mixed fresh herbs (rosemary and thyme)
5.3 ounces Chavrie brand goat cheese, crumbled
Preheat oven to 400 degrees. On a lightly floured surface, roll out the pie dough to 1/8 inch thickness to fit the tart pan. Press the dough into the pan, fold the excess dough inwards and press it into the sides so they are thicker than the bottom. Refrigerate for at least 30 minutes.
After taking tart out of the refrigerator, line the tart shell with parchment paper and fill with pie weights. Place on a baking sheet and bake until the shell is set, about 20 minutes. Remove the weights and paper; continue baking until the shell is golden, about 3 to 5 minutes more. Transfer the pan to a wire rack and let cool completely.
Meanwhile, arrange the asparagus in a single layer on a baking sheet lined with foil. Toss with the olive oil and season with salt and pepper. Roast until tender, abut 15 to 20 minutes. Let cool completely. Reduce temperature to 375 degrees.
In a bowl, whisk together the eggs, milk, cream and Parmigiano-Reggiano cheese. Add the salt, pepper, nutmeg, and herbs, whisk again to blend. Pour into the cooled tart shell. Sprinkle with 2/3 of the goat cheese. Arrange the asparagus spears lengthwise across the tart in a single layer, reversing the placement. Sprinkle with the remaining goat cheese. Bake until the tart is golden around the edges and the egg mixture is set. Test with a knife inserted in the center, if it comes out clean, it’s done! This will take 25 to 30 minutes.
Transfer the pan to a wire rack and let cool for 5 to 10 minutes before serving. Serve warm or at room temperature. Serves 6.