Monday’s Lunch: Broccoli & Asparagus Tart

I’m really not sure which one I like better, this one or the previous one. I bought a new, deep dish tart pan last week, so this one has a lot more room for the filling. I kind of got carried away with the photos yesterday, so it’s all documented step by step. This is it, when it was ready to serve:

1 Onion, sautéed
Broccoli, one large head, sliced into small florets
Asparagus, one bunch, sliced into small pieces
1 Chicken breast, leftover from a previous meal, sliced thinly into small pieces
6 fresh Mushrooms, sliced thinly
250 gm. Goat cheese, grated and/or sliced thinly
4 Eggs, beaten
Red pepper flakes
Salt, to taste

Preparation:

Preheat oven to 375°F/190°C.
Grease pie dish or deep tart dish. Prepare crust (I had to increase the ingredients for this deeper tart dish), and chill while you get the filling ready, which I did in two parts.

Sautée onions, then add mushrooms, chicken, and broccoli. I added the broccoli last, on top, so it would just steam a little and not get overcooked:

Beat eggs, and grate cheese.
Roll out the pie crust in the dish, and add the broccoli mixture. Pour half of the beaten eggs on top of broccoli, then add the cheese half of the cheese.

This is what it looked like at this point, filling about half of the tart dish:

Sautée the asparagus, then add to the mixture. At this point, the tart dish should be almost full.

Add the rest of the cheese on top, then bake for 30 minutes.

Enjoy!

(The Official Taste Tester gave this one a thumbs-up as well. Actually, two thumbs up.)