Instructions: On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush with top of rim.

Chill pastry shell while making filling.

Preheat oven to 425F. with a baking sheet on lowest rack.

In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute, and cool.

In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3 minutes, and drain well, reserving tips separately.

In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.

Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables.

Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce temperature to 375F. and bake tart until set, about 8 minutes.

Transfer tart in pan to a rack.

Remove rim of pan and serve tart warm or at room temperature.

Serves 4-6 as a Luncheon or Supper Entree;8 as a First Course.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.