A Delicious Asparagus and Goat Cheese Tart

This recipe appeared in a 1998 issue of Food & Wine. We enjoyed it several times during asparagus season.

Ingredients:

• Pastry for Tarts (See recipe below)
• 1/2 lb mild goat cheese, softened
• 10-12 thin asparagus stalks, cut into 1 inch pieces
• 2 tsp olive oil
• 1 roasted red pepper, cut into thin strips
• 1 large egg yolk mixed with 1/2 tsp water
• 3 slices prosciutto, torn into small pieces (optional)

Preheat oven to 450°. On a lightly floured piece of parchment paper, roll out the pastry to a 13 inch round. Transfer the pastry, still on the paper, to a baking sheet.

Spread the goat cheese on the pastry, leaving a 1 inch border. Toss the asparagus with the oil and arrange on the cheese, add the pepper strips and season with pepper. Fold the edge of the pastry just onto the topping and brush the rim with the egg wash. Bake for about 20 minutes, or until pastry is golden. Scatter prosciutto on top, if desired.

Pastry Ingredients:

• 1 cup all-purpose flour
  
• 1/4 tsp sugar
  
• Pinch of salt
  
• 6 TBS cold butter, cut into small pieces
  
• About 2 1/2 TBS ice water
  

In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Add 2 1/2 TBS water and pulse just until the pastry comes together; add more water if necessary. On a lightly floured surface, shape the pastry into a disk, wrap in plastic and refrigerate until chilled, about 30 minutes. Can be made ahead and refrigerated up to 2 days or frozen for one month.