Fresh Herb, Chevre and Asparagus Tart
9 inch unbaked pie crust
1 pound asparagus, trimmed and blanched
4 oz herbed chevre, or plain chevre, crumbled
1 1/2 cups Mozzarella, grated
4 eggs, lightly beaten
1/2 cup light cream, half and half, or milk
1 tbsp minced chives
1 tbsp minced flat leaf parsley
1/2 tsp minced garlic
1/4 tsp salt
1/8 tsp pepper
Zest from 1/2 lemon
Heat oven to 450
Bake crust for 6-8 minutes or until dry. Set aside
Reset oven temp to 325
In a medium sized bowl, whisk cream into eggs.
Add garlic, salt, pepper and chevre. Mix well.
Stir in fresh herbs. Add grated mozzarella.
Pour egg mixture into warm crust. Arrange asparagus on top.
Bake for 40-45 minutes, or until a knife inserted comes out clean.
Let rest for 10 minutes before serving.
Makes 6-8 servings
Artisan Greens with Glazed Walnuts, Raspberries, and Black Fig Vinaigrette
Mixed Artisan Greens
Glazed Walnuts
Fresh Raspberries
Diced Dates
Plain Crumbled Goat Cheese
Black Fig Vinegar ( Cuisine Perel )
Olive oil
In a small bowl, mix equal portions of vinegar and olive oil. Set aside.
Arrange greens on individual plates, top with walnuts, raspberries, dates, and goat cheese. Drizzle with vinaigrette.
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