1lbAsparagus Spears(trimmed to fit your tart pan )
balsamic glaze
4ozbalsamic vinegar(½ cup)
Instructions
Roll the dough to ⅛" thick to fit the proportions of your removeable bottom tart pan. Reserve dough scraps to repair cracks in the baked tart shell. Rest the tart shell in the refrigerator for 1/2 hour before baking.
Preheat the oven to 375 °F. Prick the bottom of the tart shell a few times with a fork. Bake the tart shell until the dough is baked and just beginning to brown.
Remove the tart shell from the oven and reduce the temperature by 25°F. If any cracks have formed in the tart shell use the dough scraps to fill them in.
Filling
Soften 6 oz soft goat cheese to a smooth paste with a spatula or the paddle on your mixer. Add 2 oz heavy cream and mix to a smooth paste. Add 2 large eggs and whisk until the mixture resembles pancake batter. Add ¼ teaspoon salt, ⅛ teaspoon nutmeg, ¼ teaspoon black pepper and ½ teaspoon lemon zest. Adjust the seasoning to your taste. Pour the filling into the pre-baked tart shell.
Arrange1 lb Asparagus Spears in an attractive pattern on the filling, don't push them into the filling.
Bake until the filling is set and the asparagus is beginning to brown, about 10-15 min. If the top of the tart looks pale, run it under the broiler for a minute to brown.
Glaze
While the tart is baking, simmer 4 oz balsamic vinegar in a non-stick pan until it's reduced to a thick syrup. Drizzle the glaze over the tart. Serve slightly warm or at room temperature.
Notes
The tart is best the day it's made, but leftovers can be refrigerated for several days.