Asparagus Tart

• 12 oz pie dough, or pâte brisée, chilled
• 2 bunches asparagus
• 1 bunch dill
• ½ c chevre
• Zest and juice of 1 lemon
• ½ tsp black pepper plus more for garnish
• Extra virgin olive oil
• Flaky sea salt

Preheat the oven to 425°F.

Roll the chilled dough on lightly floured parchment paper into a circle about 14 inches wide. Transfer to a sheet pan and place in the refrigerator to chill and rest while you prepare the asparagus and filling.

Separate one egg, reserving the white to brush on the crust. In a small bowl, combine the yolk, chevre, and lemon zest. Finely chop half the bunch of dill, reserving the rest for a garnish. Add the dill and black pepper and mix to combine.

Snap off the fibrous ends of the asparagus and discard. Cut the spears into batons about 3 inches long.

Remove chilled dough from the refrigerator. Spread dill and chevre mixture on surface of dough, all the way up to the edges. Fold over dough edges to create a crust edge 1 inch wide. Starting in the top left corner, working from left to right, place 3 to 4 of the asparagus pieces vertically, like matchsticks in a row. Place 3 more pieces directly next to them but running perpendicular to them, creating a checkerboard pattern, and then continue to fill the whole tart this way. Brush tart edges with egg white. Brush the asparagus with a little olive oil.

Transfer the pan to the oven and bake until the asparagus is tender and the crust is deeply golden, about 35 to 40 minutes.

Remove tart from the oven and drizzle with more olive oil and lemon juice. Add more black pepper and a sprinkle of flaky sea salt. Transfer tart to a cutting board or platter and decorate with reserved dill fronds.

Recipe developed by Chef Natasha Pickowicz