We're fortunate to have asparagus in our market pretty much year round and we do love to eat it. But the best flavor comes from the locally grown bundles that arrive in late spring. We roast them, grill them, slice them raw into salads, saute them with a fried egg on top or add them to omelets. But I couldn't let the growing season go without also baking them into a savory tart.
1 Cup plus 2 tablespoons all purpose flour
1 Teaspoon baking powder
1/2 Teaspoon salt
1 Stick unsalted butter, chilled and cut into 1" pieces
2 oz. Cream cheese, chilled
1/4 Cup ice water
6 oz. Goat cheese
1/4 Cup ricotta cheese
1 Clove garlic, peeled and minced
2 Tablespoons chives, chopped
2 Tablespoons milk
1 Small bunch (about 8-10 spears) asparagus
Salt & pepper to taste
Make the filling by combining the goat cheese, ricotta cheese, garlic, chives and milk in a bowl. Add another teaspoon or two of milk if the mixture is too tight. Season with salt and pepper. Slice the asparagus into bite size pieces and mix into the cheese mixture.
Roll out the dough on a floured surface until it is about 10" around and lay it into a 9" tart shell, preferably one with a removable bottom. Trim the edges by running the rolling pin along the flutes so the excess will be cut off. If you have a little extra dough left over, like I did, you can make a lattice design or just cut out shapes with a cutter. Add the cheese filling and bake in a pre-heated 350 degree oven for approximately 1 hour or until the dough is lightly golden brown. Cool slightly before removing from the pan. Makes about 8 servings.