Goat Cheese, Asparagus & Mushroom Tart

On Why Easter Is Evil: I have eaten my weight in chocolate, and eggs, and chocolate eggs. In fact, I'm fairly sure I have chocolate trickling out of my ears, which is why I can't think of a thing to say about this pie. Tart. Whatever.


The recipe comes from Epicurious, I only decreased the cream a bit and added some asparagus. And used my own crust recipe. It was very pretty straight out of the oven, which I took as a sign that I could wait with the pictures until just before brunch. This was a mistake, as it turned a bit... wrinkly in the meantime. (I was really just holding out hope-against-all-hope that the gale-like winds would ease up so I could go outside and take pictures without my fingers freezing off. In vain, as it turned out, but luckily some superglue rendered me ten-fingered anew.)

Goat Cheese, Asparagus & Mushroom Tart
adapted from Bon Appétit Nov/97



100 g (3½ oz) of cold, lightly salted butter, cut into small cubes and then chilled
250 ml (generous 1 cup) all-purpose flour
3 tbsp ice-cold water

200 ml (6¾ fl oz) whipping cream
4 cloves garlic
½ tbsp dijon mustard
1 egg
200 g (7 oz) fresh asparagus
400 g (14 oz) shiitake mushrooms
salt & pepper
100 g (3½ oz) soft goat cheese

Put the flour in a bowl and top with the butter. With the tips of your fingers, work the butter into the flour until it's almost cohesive. Add the water and stir gently with a fork until the dough starts coming together (adding more water if needed). Dump the dough on a piece of clingfilm and bring it together with your hands to form a ball, then press down to a disc. Cover with the clingfilm and refrigerate overnight.

On a piece of lightly floured parchment paper, roll out the dough. Transfer to a 27-cm (10-inch) pie pan and chill while your oven heats to 175°C/350°F, then cover with tin foil and weigh down with beans. Bake for about 30 minutes, remove the tin foil and bake until the shell is pale golden.

Meanwhile, boil the cream and garlic until reduced to about ¾s; put through a blender to puree. Fry the shiitake in a dry pan until soft and the asparagus in some butter until al dente. Once the garlicky cream has cooled a bit, mix in the egg and dijon.

Once the shell is cooked and has cooled a bit, spread the goat cheese on the bottom. Sprinkle the shiitake on top of the cheese and arrange the asparagus on top of the shrooms. Spoon over the cream and bake until set, about 25 minutes.