• Roll the dough to ⅛" thick to fit the proportions of your removeable bottom tart pan. Reserve dough scraps to repair cracks in the baked tart shell. Rest the tart shell in the refrigerator for 1/2 hour before baking.
• Preheat the oven to 375 °F. Prick the bottom of the tart shell a few times with a fork. Bake the tart shell until the dough is baked and just beginning to brown.
• Remove the tart shell from the oven and reduce the temperature by 25°F. If any cracks have formed in the tart shell use the dough scraps to fill them in.

Filling

• Soften 6 oz soft goat cheese to a smooth paste with a spatula or the paddle on your mixer. Add 2 oz heavy cream and mix to a smooth paste. Add 2 large eggs and whisk until the mixture resembles pancake batter. Add ¼ teaspoon salt, ⅛ teaspoon nutmeg, ¼ teaspoon black pepper and ½ teaspoon lemon zest. Adjust the seasoning to your taste. Pour the filling into the pre-baked tart shell.
• Arrange1 lb Asparagus Spears in an attractive pattern on the filling, don't push them into the filling.
• Bake until the filling is set and the asparagus is beginning to brown, about 10-15 min. If the top of the tart looks pale, run it under the broiler for a minute to brown.

Glaze

• While the tart is baking, simmer 4 oz balsamic vinegar in a non-stick pan until it's reduced to a thick syrup. Drizzle the glaze over the tart. Serve slightly warm or at room temperature.