Asparagus Custard Tart
Ingredients
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- 1 tbsp. all-purpose flour, plus more for work surface
- Coarse salt
- 1 lb. asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate
- 2 tsp. extra-virgin olive oil
- 4 large eggs, room temperature
- 1 c. heavy cream
- 1 1/2 oz. Gruyere cheese, finely shredded (1/2 cup)
- 2 oz. fresh goat cheese, crumbled into large pieces (1/2 cup)
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