Asparagus, Spinach & Chèvre Tart

This savory spring vegetable tart would make a great addition to your Easter or Mother’s Day brunch! It’s delicious hot or served at room temperature.

For the Tart Crust:
1¼ c. All-Purpose Flour
½ tsp. Salt
½ tsp. Sugar
½ c. (1 stick) Unsalted Butter, cut into small pieces and very cold)
about 3 Tbsp. Ice Water

For the Tart Filling:
½ bunch Asparagus, tough ends snapped off
3 Eggs
½ c. Heavy Cream
½ c. grated Parmesan Cheese
zest of ½ Lemon
1 10 oz. box Frozen Spinach, thawed and squeezed until very dry
4 oz. log Chèvre, cut in 8 slices

View the full recipe at strawberryplum →