Happy PIE Day! 3.14, get it??
You Want Pies with That challenged us to a herbs and spices pie. This is one of Paul's signature creations, made earthy and herby by the addition of herbes de provence. The lavender in the herb mix comes through in this and complements the goat cheese well.
1 9" pie crust, your favorite recipe
1 bunch asparagus
8 oz goat cheese
Herbes de Provence
Prepare the crust.
Cook the asparagus. Your choice: either steam for 5 or 6 minutes until tender but still crisp, then shock in cold water, or toss with olive oil and salt and roast at 425° for 15 minutes or so.
Roll the pie crust out and mold into a tart shell. Dock the bottom of the crust well and blind-bake for about 15 minutes at 350°.
While the crust is baking, beat the goat cheese, egg, pinch of herbes de Provence, and salt and pepper to taste with a hand mixer. Add a splash of milk to thin out the mixture and continue to beat until smooth.
Trim the asparagus so each piece is half the diameter of the tart shell. Chop up the trimmings and add to the goat cheese mixture. Remove the crust from the oven and add the goat cheese mixture. Top with the asparagus spears in a spoke-like fashion. Bake for 30-45 minutes until filling is set and crust is lightly golden. Serve at room temperature or slightly warm.