Springtime Pea and Asparagus Tart

Ingredients

Fresh dill

1 tablespoon, chopped

Salt and pepper

to taste

Heavy cream

1/2 cup

Eggs

3 large

Goat cheese

1 cup, crumbled

Asparagus

1 cup, trimmed and cut into 1-inch pieces

Fresh peas

1 cup

Frozen puff pastry

1 sheet, thawed

Instructions

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the puff pastry sheet to fit your tart pan. Transfer it carefully and press into the pan, ensuring it covers the sides. Trim off any excess.
3. Prick the bottom of the pastry with a fork to prevent puffing and bake for 10 minutes, or until lightly golden.
4. While the pastry is baking, blanch the peas and asparagus in a pot of boiling water for 2 minutes. Drain and set aside to cool.
5. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
6. Once the pastry is ready, spread the crumbled goat cheese evenly over the base.
7. Arrange the blanched peas and asparagus on top of the cheese, ensuring an even distribution.
8. Pour the egg mixture over the vegetables, making sure it seeps into the nooks and crannies.
9. Bake for 25-30 minutes, or until the tart is set and the top is golden brown.
10. Remove the tart from the oven and let it cool for a few minutes for easier slicing.
11. Garnish with fresh dill before serving. This tart can be enjoyed hot or at room temperature.