I guess this would really pass more as a quiche
than a tart
but because it really is not deep
and isn't terribly eggy
i prefer to term it a tart
call it what you want
but no matter the name
it is good
butter pie crust or puff pastry
roasted garlic cloves
1 bunch asparagus--cleaned and ends trimmed
3 eggs
1/2 cup half and half
1/4 cup grated parmesan cheese
1/4 cup chevre
1/2 tsp black pepper
pinch of salt
if using a pie crust, line the tart pan and blind bake until it is still blond in color. if using a puff pastry crust, line the tart pan and do not blind bake. once tart is prepared, smear the bottom with the roasted garlic (to prepare garlic, place whole cloves with skin on in foil and bake at 400 until they are softened and like a paste). meanwhile, whisk together the eggs, pepper, half and half, parmesan, chevre, black pepper, and salt. pour into prepared crust. carefully place the asparagus in a line down the middle of the tart. bake in a 350 oven until the tart is completely cooked through and is beginning to brown.
EAT UP!