I know we’ve spoken about one of the best restaurants in Chicago numerous times…but here we go again. Milk & Honey is my favorite breakfast place by far…and they make an excellent lunch too! Whenever we go to Milk & Honey, Kara always orders a tart made with ricotta cheese from the case of baked goodies. I’ve never tried this tart before because my attention is always focused on the enormous stacks of pancakes. Or the french toast.
When we made this Asparagus and Goat Cheese Tart we thought it might be similar to Kara’s favorite tart from Milk & Honey. I didn’t actually try our tart because I don’t like asparagus or goat cheese, but I can tell you that if you like those ingredients than this recipe is right up your alley. My Mom claimed this tart as hers and quickly divided it up into containers for her lunches this week, so I’m confident this recipe is a keeper!!
This tart makes a perfect springtime meal. It showcases fresh ingredients and can be altered to include your favorite veggies. Sliced zucchini perhaps? On a separate note, Kara and Cliff will be moving very soon and will have a yard big enough for a garden. Looks like we will be making more tarts in the near future! I am so excited for them to plant herbs and veggies and fruits. I only have a balcony so anything I plant will be on a considerably smaller scale. It’s going to be so great posting recipes based on what looks good in their garden that day!
Here's what you'll need
Combine milk and goat cheese in a large bowl
Whisk the eggs and add them to the bowl
Season with salt and pepper and add basil. Mix until fluffy
Pour into the par-baked pie shell
Arrange the asparagus then drop in the tomato halves
Bake for 30-35 minutes
Slice and serve for breakfast, lunch OR dinner!
Yield: 1 Tart
Ingredients
5 stalks asparagus
handful grape tomatoes, rinsed and halved
3 ounces goat cheese log, crumbled
3 eggs, whisked
2/3 cup whole milk
salt and pepper to taste
handful fresh basil, roughly chopped
1 ready-made pastry shell in pie pan
Directions
Preheat oven to 400 degrees F . Rinse and trim the asparagus, set aside. Use a fork to make small holes around the base of the pastry shell. Place in the center of the oven and par-bake for 7 minutes. In the meantime prepare the egg mixture.
In a large bowl, crumble the goat cheese. Pour in milk and whisk until the cheese has mostly broken down. Add eggs and season with salt and pepper. Add the basil. Mix until eggs are fluffy. Pour the liquid into partially baked pastry shell. Arrange the asparagus in a circular pattern and add the grape tomato halves, arranging however you like.
Place tart on a baking sheet and bake in the center of the oven for 30-35 minutes, or until the crust is golden brown and the filling is firm. Cool before serving. Serve tart at room temperature.
Source: adapted from Spicie Foodie
