Savory Spring Vegetable and Goat Cheese Tart

Ingredients

• 2 bunches asparagus thick trimmed peeled ()
• 0.3 cup crème fraîche 
• 3 large eggs 
• 1 tablespoon flat parsley minced
• 8 servings flour all-purpose (for surface)
• 1 tablespoon chives fresh minced
• 2 teaspoons tarragon fresh minced
• 8 ounces goat cheese fresh soft
• 0.3 cup cup heavy whipping cream 
• 8 servings pepper black freshly ground
• 3 tablespoons olive oil divided
• 1  pie crust dough store-bought
• 5  spring onion 
• 1 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• aluminum foil
• tart form

Directions

1. Roll out pie crust on a lightly floured surfaceto a 12" round.
2. Transfer to tart pan andpress onto bottom and up sides.
3. Bake crustaccording to package instructions.
4. Let coolin pan on a wire rack.
5. Preheat oven to 425°F. Line a baking sheetwith foil.
6. Cut off top 1 1/2" of asparagus tips;reserve. Slice stalks into 1/4" rounds.
7. Cutwhite bulbs from spring onions; trim andquarter (halve if using scallions). Slice pale-greenparts into 1/4" pieces. Toss asparagustips and spring onion bulbs in a small bowlwith 2 tablespoons oil; season with salt and pepper.
8. Place in a single layer on prepared sheet;roast, turning once, until onions beginto brown and asparagus is bright green andtender, 12-15 minutes.
9. Transfer to a smallbowl. Reduce oven temperature to 375°F.
10. Meanwhile, heat remaining 1 tablespoon oiland butter in a medium skillet over mediumheat.
11. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onionsare soft and asparagus is bright green andtender, 6-8 minutes.
12. Let cool slightly in pan.
13. Spread evenly over bottom of tart crust.
14. Whisk cheese and next 5 ingredients in amedium bowl. Season with salt and pepper.
15. Whisk in eggs.
16. Pour over vegetables. Scatterasparagus tips and spring onion bulbs over.
17. Bake tart until edges of crust are goldenbrown and filling is set, 20-22 minutes.
18. Letcool in pan for 20 minutes or up to 4 hours.
19. Remove sides of pan.
20. Serve tart warm orat room temperature.