Goat Cheese Tart with Spring Onions, Speck and Asparagus

Goat Cheese Tart with Spring Onions, Speck and Asparagus

A recipe by Will Torres, Executive Chef of the Restaurant at JUSTIN

Goat Cheese Tart with Spring Onions, Speck and Asparagus

1ea. Tart Dough Recipe (Below)
2ea. Bunches Asparagus; peeled, blanched, cut into ½” pieces
5ea. Spring Onions, sliced
3Tb. Olive Oil
8oz. Goat Cheese
¼ Cp. Crème Fraîche
¼ Cp. 1/2&1/2
1Tb. Parsley, minced
1Tb. Chive, Minced
1Tb, Tarragon, Minced
3ea Large Eggs
Salt and Pepper

Preheat oven to 375F

In a bowl, combine goat cheese, crème fraîche, 1/2&1/2, herbs and eggs. Mix until combined, and then adjust seasoning with salt and pepper.

Pour into par- baked tart shell. Scatter asparagus and spring onions over goat cheese mix and drizzle with the olive oil.

Bake until filling is just set and edges are beginning to become golden brown. About 20-25min. Let cool for 10-15 min.

Can be served Room temp or warm. Would be great with a simple green salad.

Tart Dough

1 1/4Cp. AP flour, plus more for rolling
1/2 tsp. Kosher Salt
10Tb. (1 1/4 sticks) frozen or cold unsalted butter, cut into chunks
3 Tb. Ice water, plus more if necessary
1ea. large egg yolk

10”Tart pan with Removable Sides

Combine the flour and salt, and sugar in a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not over-process). Add the egg yolk and ice water, process until it starts to shape into a ball.

Wrap in Plastic and refrigerate for at least 30min.

Sprinkle the countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling pin to roll with light pressure, from the center out. If the dough is sticky, add a little more flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place. Dust off any excess flower.

Lay into tart pan and trim off any excess (overhang). Blind bake in a 350F oven for 20min. Remove the rice and beans (blind baking) and bake another 10min., then let cool. (Serves 6)

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