Asparagus and Goat Cheese Tart

Make the pastry dough by adding the flour, baking powder and salt to the bowl of a food processor. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the cream cheese and pulse about 5 times just to incorporate it. With the machine running, slowly pour the ice water through the feed tube until a dough ball forms. Pat the dough out on a lightly floured surface, wrap in plastic and refrigerate for at least 1 hour.

Make the filling by combining the goat cheese, ricotta cheese, garlic, chives and milk in a bowl. Add another teaspoon or two of milk if the mixture is too tight. Season with salt and pepper. Slice the asparagus into bite size pieces and mix into the cheese mixture.

Roll out the dough on a floured surface until it is about 10″ around and lay it into a 9″ tart shell, preferably one with a removable bottom. Trim the edges by running the rolling pin along the flutes so the excess will be cut off. If you have a little extra dough left over, like I did, you can make a lattice design or just cut out shapes with a cutter. Add the cheese filling and bake in a preheated 350ºF oven for approximately 1 hour or until the dough is lightly golden brown. Cool slightly before removing from the pan.