Ingredients

Serves 4-6 as a Luncheon or Supper Entrèe;8 as a First Course

　　a 1/2-pound frozen puff pastry sheet, thawed

　　1 bunch scallions (white and pale green parts only), sliced thin (about 3/4 cup)

　　1 tablespoon unsalted butter

　　1 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips

　　3 large eggs

　　a 3 1/2-ounce log soft mild goat cheese such as Montrachet

　　1 cup milk

　　3/4 teaspoon salt

　　1 tablespoon finely chopped fresh tarragon leaves or 3/4 teaspoon dried, crumbled

　　

Step 1

On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.

　　

Step 2

Preheat oven to 425°F. with a baking sheet on lowest rack.

　　

Step 3

In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute, and cool.

　　

Step 4

In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3 minutes, and drain well, reserving tips separately.

　　

Step 5

In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.

　　

Step 6

Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables.

　　

Step 7

Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.

　　

Step 8

Remove rim of pan and serve tart warm or at room temperature.