Switching gears for a quick second (a real quick second) to something that was not made with pumpkin or is a soup…
Well, I had bought some asparagus and I was trying to find something a little different to do with them aside from a general roasting and throwing them into some sort of pasta dish. I came upon the idea of putting them into a tart, and I have mentioned before that I think that asparagus and goat cheese are a winning combination in my book…so I added that into there too.
This is a nice quick dish that can easily be eaten for breakfast and dinner..cool, right? I thought so too.
Slightly adapted from: Como.Come.Cami.
1 cup whole wheat flour
1/2 stick butter
3 tablespoons vegetable oil
1/4 c. water
1/2 tsp. salt
1 yellow onion
4 tablespoons goat cheese
1) Cut butter and oil into flour.
2) When it comes to pea sized balls add water and salt.
3) Roll out with rolling pin or flatten out into pie plate with hands.
4) Set aside
1) Preheat oven to 400 degrees. Trim asparagus.
2) In a small baking dish, toss asparagus with a tablespoon of olive oil and some salt and pepper. Roast in oven for about 8-10 minutes.
3) Meanwhile, in a small/medium sized sauce pan, heat a touch of olive oil on medium heat and saute onions until slightly browned.
4) Remove asparagus from oven, and place in whole wheat crust. Turn oven down to 350.
5) Remove onion pan from heat and mix in eggs and half of goat cheese to the sauce pan with onions and then pour into whole wheat crust over top of asparagus.
6) Add rest of goat cheese on top of mixture and then cook in oven on 350 for about 30 minutes.
7) Remove when cheese has browned and eggs are set.
8) Share and Enjoy!
As I said, this is a nice little dish that can be enjoyed for both dinner and breakfast. For dinner, you might want to pair it with a salad and/or a nice piece of chicken/fish depending on your mood. When making the next time, I probably would experiment by kicking up the flavor profile because although it was good, it could have used a little bit more of a punch. Additionally, I probably just would roast the asparagus with the onions just to add a little more punch to both. All in all, solid dish and a different way to use up those asparagus.