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resh Herb, Chevre and Asparagus Tart wit




Source of Recipe


KSL
Fresh Herb, Chevre and Asparagus Tart with a Salad of Artisan Greens, Glazed Walnuts, Raspberries and Black Fig Vinaigrette

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Fresh Herb, Chevre and Asparagus Tart
Ingredients:

* 9 inch unbaked pie crust
* 1 pound asparagus, trimmed and blanched
* 4 oz herbed chevre, or plain chevre, crumbled
* 1 1/2 cups Mozzarella, grated
* 4 eggs, lightly beaten
* 1/2 cup light cream, half and half, or milk
* 1 tbsp minced chives
* 1 tbsp minced flat leaf parsley
* 1/2 tsp minced garlic
* 1/4 tsp salt
* 1/8 tsp pepper
* Zest from 1/2 lemon

Method:

Heat oven to 450 Bake crust for 6-8 minutes or until dry. Set aside Reset oven temp to 325

In a medium sized bowl, whisk cream into eggs. Add garlic, salt, pepper and chevre. Mix well. Stir in fresh herbs. Add grated mozzarella. Pour egg mixture into warm crust. Arrange asparagus on top. Bake for 40-45 minutes, or until a knife inserted comes out clean. Let rest for 10 minutes before serving.

Makes 6-8 servings
Artisan Greens with Glazed Walnuts, Raspberries, and Black Fig Vinaigrette
Ingredients:

* Mixed Artisan Greens
* Glazed Walnuts
* Fresh Raspberries
* Diced Dates
* Plain Crumbled Goat Cheese
* Black Fig Vinegar ( Cuisine Perel )
* Olive oil

Method:

In a small bowl, mix equal portions of vinegar and olive oil. Set aside.
Arrange greens on individual plates, top with walnuts, raspberries, dates, and goat cheese. Drizzle with vinaigrette.