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Asparagus, Goat Cheese & Bacon Tart

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Serves four.

This tasty tart is just right for spring. It's easy enough to make it meatless, too; simply omit the bacon. Be sure to cook the pastry fully to get it light and crisp.

  • 5 slices bacon
  • 1 shallot, finely chopped
  • 1 bunch asparagus (about 1 lb.), tough ends trimmed, cut into 1-inch pieces
  • 1/2 lb. puff pastry, defrosted if frozen
  • 1/2 lb. soft goat cheese
  • Salt and freshly ground black pepper
  • 1 large egg yolk mixed with 1/2 tsp. water

Heat the oven to 450°F.

In a medium frying pan, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the shallot to the pan and sauté for about 1 minute. Add the asparagus and cook over medium-high heat until the asparagus is crisp-tender, about 5 minutes. Remove the pan from the heat. Crumble the bacon into tiny pieces and mix it with the asparagus and shallot.

On a lightly floured piece of kitchen parchment, roll out the pastry to a 10x16-inch rectangle. Transfer the pastry and the parchment to a baking sheet.

Using your fingers, pat the goat cheese onto the pastry, spreading it as evenly as you can and leaving a 1-inch border around the edge. Sprinkle the asparagus, bacon, and shallot mixture evenly over the goat cheese. Season with salt and pepper.

Brush the edge of the tart with the egg wash. Bake until the pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm.

nutrition information (per serving):
Calories (kcal): 580; Fat (g): 42; Fat Calories (kcal): 380; Saturated Fat (g): 17; Protein (g): 20; Monounsaturated Fat (g): 19; Carbohydrates (g): 32; Polyunsaturated Fat (g): 4; Sodium (mg): 630; Cholesterol (mg): 90; Fiber (g): 3;

Photo: Judi Rutz

made this yesterday for a little snack with my easter meal. I was pretty disappointed with this. i was expecting it to have a much lighter, fresh taste. i think the recipe calls for way to much goat cheese. Besides the cheese there wasn't much other flavor to go along with it.

Quite a tasty combination. I sprinkled some toasted pine nuts on top part way through the cooking time.

This was fantastic and really easy to make. The next time, however, I would use a bit less cheese. A half pound was too much for our taste. Otherwise, it was excellent. I also used really thin asparagus.

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