Asparagus Bacon and Goat Cheese Tart
Asparagus, Bacon and Goat Cheese Tart, serves 6.
1 sheet all-butter puff pastry from a 14-ounce package (I like the Dufour brand)
4 large eggs
6 tablespoons half-and-half
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
4 scallions (white and green parts), sliced on the diagonal
3 tablespoons cream cheese, at room temperature
8 slices bacon, cooked and crumbled
1 4-ounce package crumbled goat cheese
20 thin asparagus spears, trimmed
Maldon sea salt for finishing (optional)
Unfold a pastry sheet on a parchment-lined baking sheet. Use a rolling pin to roll the dough into an 11" x 13" rectangle, flattening slightly. With a small paring knife, score a ¼" border along the inside of the rectangle. Prick all over with a fork and then refrigerate for 30 minutes. Preheat the oven to 400˚F. Cover the dough with a sheet of parchment paper and then add enough pie weights or dried beans to fill the crust. Bake until light golden brown, about 12 minutes. Use a fork to pierce any bubbles that may have formed and then let the pastry cool slightly on the baking sheet.
In a large bowl, whisk the eggs, half-and-half, thyme, salt and pepper, and half the scallions. Whisk in the cream cheese until smooth. Pour the egg mixture inside the border of the pastry. Top with the bacon, goat cheese, and asparagus.
Bake until the pastry is puffed and golden and the topping is set, 15 to 20 minutes. Cool for 5 minutes and then sprinkle with the remaining scallions and Maldon sea salt, if using. Cut into squares and serve.