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Ingredientes
- A, (1/2-lb.) frzn puff pastry sheet, thawed
- 1 bn Scallions, (white and pale green parts only), sliced thin (about3/4 c.)
- 1 Tbsp. Unsalted butter
- 1 lb Asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips
- 3 lrg Large eggs A, (3 1/2-oz) log soft mild goat cheese such as Montrachet
- 1 c. Lowfat milk
- 3/4 tsp Salt
- 1 Tbsp. Finely minced fresh tarragon leaves or possibly crumbled 3/4 tsp. dry
Direcciones
- On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush with top of rim.
- Refrigeratepastry shell while making filling.
- Preheat oven to 425F. with a baking sheet on lowest rack.
- In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, till softened, about 1 minute, and cold.
- In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, till crisp-tender, about 2 to 3 min, and drain well, reserving tips separately.
- In a blender, blend Large eggs, goat cheese, lowfat milk, and salt with pepper to taste. Add in tarragon and pulse custard to combine.
- Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables.
- Bake tart in pan on heated baking sheet in oven 15 min. Reduce temperature to 375F. and bake tart till set, about 8 min.
- Transfer tart in pan to a rack.
- Remove rim of pan and serve tart hot or possibly at room temperature.
- Serves 4-6 as a Luncheon or possibly Supper Entree;8 as a First Course.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 748g | |
| Calories 500 | |
| Calories from Fat 259 | 52% |
| Total Fat 29.18g | 36% |
| Saturated Fat 13.57g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 668mg | 223% |
| Sodium 2081mg | 87% |
| Potassium 1373mg | 39% |
| Total Carbs 30.6g | 8% |
| Dietary Fiber 7.7g | 26% |
| Sugars 20.59g | 14% |
| Protein 34.4g | 55% |
