Asparagus and Goat Cheese Tart

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!