• In a skillet over medium-high heat bring the stock, herb bundle, and some of the shallots to a slow boil. Reduce to simmer and add the scallops.  Gently poach for just a minute cooking the scallops only about half way.  Remove the scallops and set aside.  Strain the stock to add in the next step.
• Melt 4 tablespoons of the butter in a saucepan over medium heat. When butter foams add the flour and cook for about 5 minutes whisking constantly. Add stock and whisk until sauce is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
• Place 3 tablespoons butter in a large sauté pan over medium heat. When butter is melted add the shallots and cook stirring occasionally until they are translucent, about 5 minutes. Add the sliced mushroom caps, and cook for another 8 to 10 minutes or until they have released their liquid and are just starting to brown. Add the brandy or Cognac and cook 1 to 2 minutes to evaporate the alcohol. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, stir to combine. Add mushroom mixture to the cream sauce, and set aside.
• Combine the bread crumbs, and Gruyère in a large bowl and mix well. Add just enough olive oil to moisten the mixture.
• Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among the dishes. Top the scallops with equal amounts of the cream and mushroom sauce. Finish each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet pan.
• At this point the gratins are ready to be baked, or you can cover them with plastic wrap and store in the refrigerator for up to a day.
• When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling.

• Position rack in center of oven and heat to 400 degrees.
• Bring 2 inches of water to a boil in a large skillet. Cook asparagus for about 4 minutes or until bright green in color. Drain the asparagus and rinse in cool water to stop the cooking. Place asparagus on a clean towel to dry.
• Lightly dust a pastry board with flour and roll the dough into a 10” x 16” inch rectangle.
• Transfer on to a parchment lined baking sheet.
• Fold about 1″ of dough in around the edges to form a frame. With a sharp knife, lightly score pastry dough inside the folded edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals.
• Bake until golden, about 15 minutes. The center of the pastry will puff up as it cooks, but will deflate as it cools leaving a “tray” to build your tart on.
• Evenly cover the top of the pastry with the crumbled goat cheese.
• Trim the asparagus to fit inside the frame of the tart. Place the spears close together alternating directions as you go.
• Drizzle the asparagus with olive oil, and season lightly with salt and pepper.
• Bake for 20 to 25 minutes, or until the asparagus is tender.
• Allow to rest for at least 5 minutes before cutting.

Serve

• Best served at room temperature or just slightly warm. A bed of salad makes an excellent companion for this pastry.