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Asparagus, Goat Cheese and Walnut Tart

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“Early spring is when the asparagus start peeking their heads up out of the ground screaming "eat me, eat me". I usually break off the tops and devour them right in the garden- when they are freshly grown they taste wonderful that way (not like the ones in the market that have been around awhile). This savory tart is perfect for friends stopping by for tea, or for taking to a potluck.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • pie crust, unbaked, made with Cheddar Cheese Savory Dough (449090)
  • 34 lb asparagus
  • 1 tablespoon olive oil
  • 1 onion, minced
  • 14 cup toasted chopped walnuts
  • 1 34 cups goat cheese, crumbled
  • 2 large eggs, lightly beaten
  • 4 tablespoons milk
  • 1 teaspoon lemon juice
  • 12 teaspoon salt
  • 18 teaspoon pepper

Directions

  1. Preheat oven to 375 degrees F. Roll pie dough to fit a 9-inch loose-bottomed quiche pan. Line pan with pastry; prick base with fork and chill for 30 minutes.
  2. Fit a piece of foil into the the pie pan and fill with dried beans or rice. Blind bake for 15 minutes. Remove foil and beans and bake for 15 minutes longer, or until crust is a light golden brown.
  3. Place asparagus on a plate; sprinkle with water. Cover loosely with microwavable plastic wrap. Cook on HIGH power for 3 minutes. Let cool slightly. Cut into 1-inch pieces. Set aside.
  4. In a medium skillet and saute the onion until soft. Pour the onions, walnuts and asparagus into the prepared pie crust.
  5. Place cheese, eggs, milk, vinegar, salt pepperinto your blender. Process until smooth. Pour this mixture over the asparagus in the pie pan.
  6. Bake for 15 to 20 minutes, or until cheese filling is just set (Don't overbake, you want the filling to be moist and tender).
  7. Serve warm or at room temperature.

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