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Ingredients for an 8 – 9” spring-form tart shell:


1/2 pre-baked Pate Brisee shell




2 tablespoons unsalted butter, divided


8 ounces mushrooms, wiped clean, end trimmed and thinly sliced


3 cups asparagus spears, peeled and cut into 2” lengths


2 tablespoons fresh, basil, thinly sliced


Kosher salt and pepper, to taste


4 ounces goat cheese


2 large eggs


1 cup whipping cream or mixed with coffee cream


1/2 teaspoon sea salt


Ground fresh pepper, to taste






Turn oven setting to 350 degrees.




Heat 1 tablespoon butter in a large skillet and sauté the mushrooms over high heat until they begin to color.  Lightly salt and pepper them and spoon them into the pre-baked crust. Heat the remaining butter, and repeat sauté with the asparagus, removing when pieces are almost tender.  Season with salt and pepper.  Sprinkle on the basil strands.  Lay thin slices of cheese to cover the vegetables.




Beat the eggs together to blend and stir in the cream.  Season with salt and pepper then slowly pour the mixture around and over the contents of the shell.




Bake for 25 minutes, or until the custard is set.  Cool for 5 - 10 minutes before serving.