This savory springtime tart features asparagus, creamy goat cheese and walnuts, both in the flaky crust and on top.
1 1/4 cups all-purpose flour plus extra for rolling
1/2 cup cold unsalted butter very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
3-4 tablespoons ice water
2 tablespoons chopped California walnuts
1/2 cup fresh goat cheese, at room temperature
1/2 cup grated parmesan cheese
2 tbsp fresh thyme chopped
Finely grated zest of 1 lemon
1/4 cup heavy cream
2 eggs, lightly beaten
10 very thin asparagus spears, ends trimmed
1/3 cup coarsely chopped California Walnuts, plus additional for garnish
Place flour, butter and salt in a food processor and pulse until the texture is about the size of large peas. Add ice water and pulse until the dough begins to hold together when gently pressed between your fingers. Remove from food processor. Roll in walnuts and knead lightly to form a ball. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F. Roll dough into a 10-inch circle on a lightly floured board. Press onto the bottom and sides of a 9-inch tart pan with a removable bottom. Pierce the bottom and sides with a fork. Cover with parchment paper or foil and line with pie weights or dry beans. Bake for 10 minutes. Remove weights and foil or parchment and bake for 10 to 12 minutes more or until crust is cooked through. Let cool slightly.
Whisk together cheeses, thyme and lemon zest in a medium bowl. Add cream and eggs and mix until smooth. Pour into prepared crust and arrange asparagus on top, trimming as needed. Sprinkle with walnuts.
Bake for 20 to 25 minutes or until filling is set and lightly browned. Let cool for 5 minutes before cutting into wedges. Garnish with additional walnuts, if desired.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
