Spring Vegetable and Goat Cheese Tart

Ingredients:
1 store bought pie crust
1 and 1/2 pounds of trimmed asparagus
1 small bunch of baby broccoli
1 bunch of green onions
olive oil
salt and pepper
8 oz. of goat cheese (room temp)
1/4 cup sour cream
1/4 cup heavy cream
3 eggs
freshly grated parmesan

Pie Crust Directions:
Preheat oven to 425 degrees
Roll out pie crust on lightly floured surface into a 12” round pan.
Then place inside the pan, evenly pressing into bottom and sides.
Bake until golden brown (approximately 10 minutes).

Vegetable Directions Part 1:
Cut asparagus tips off - about 1.5 inches down.
Place into a mixing bowl.
Trim ends off baby broccoli.
Place into a mixing bowl with asparagus tips.
Cut green onion tips off.
Place in bowl with asparagus tips and broccoli.
Drizzle olive oil in the bowl.
Season with salt and pepper.
Roast on a cookie sheet in the oven.
(approximately 10-12 minutes)
Remove from oven and set aside to cool.

Vegetable Directions Part 2:
Take remaining asparagus stalks and slice into rounds.
Do the same with the remaining green onion stalks.
Add 1 tb butter and olive oil into a skillet.
Saute sliced asparagus.

Filling Directions:
Whisk cheese, sour cream, heavy cream and eggs together.
Season with salt and pepper.
Pour over vegetables in the tart crust.
Scatter the asparagus and green onion tips on top.

Directions for Baking Tart:
Turn the oven down to 400 degrees.

Bake tart until edges are golden brown and filling has set.
(approximately 20-25 minutes).

Once out of the oven, sprinkle freshly grated parmesan over the top.
Let tart cool slightly before slicing.
Tart can be served warm or at room temperature.