Asparagus & Goat Cheese Tart

1 Tbsp. Garlic Olive Oil
1 medium yellow onion, diced
1 bunch asparagus (about ¾ pound), trimmed and cut into 1 inch pieces
Kosher salt and freshly ground pepper
8 oz. goat cheese
½ c. of heavy cream
2 Tbsp. chopped fresh dill
3 eggs
1 recipe pre-baked Olive Oil Tart Crust (google for a recipe or use another type of tart shell)
(small to medium sliced tomato is optional)

Preheat the oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook until just translucent, about 5 minutes. Add asparagus to pan and cook until crisp tender. Season with salt and pepper. In a small saucepan, gently heat the goat cheese and cream, whisking until melted and thoroughly combined. Remove from heat and let cool to room temperature. Add the dill and eggs and whisk until well blended. Pour the egg and cheese mixture into the pre-baked tart crust. Scatter the asparagus, onion mixture and (sliced tomato if you like) over the top.  Place the filled tart on a large baking sheet and place in center of oven. Bake for 20 minutes or until filling is set. Let it cool in the pan slightly before serving.

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