• Heat a large sauté pan over medium heat. Add enough oil to coat the pan. When oil shimmers add the onions and cook until softened and translucent, about 15 minutes.
• Remove onions from pan and set aside.
• Wipe out the pan and re-heat over medium-high heat. Add butter and equal amount of olive oil to the skillet. When melted add the mushrooms and thyme. Season with a light sprinkle of salt. Cook until mushrooms are softened and have released water, for about 8-10 minutes.
• Add the balsamic vinegar and reduce the heat to medium-low. Cook for another 5 minutes to slightly thicken the balsamic.
• Remove from heat and combine with the cooked onions. Cool to room temperature before assembling.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Roll pie crust to about a 12” circle on a lightly floured board.
• Spoon the mushroom mixture onto the center of the dough, leaving a 2-inch border all around. Evenly spread the cheese over the filling. Gently fold over the crust, overlapping the edges. Gently press the folds together.
• Brush the folded edges of the crust with an egg wash or milk.
• Bake for 30 minutes or until the crust has become a lovely golden brown and cheese has melted.
• Let cool to room temperature, about 20 minutes before cutting and serving.

• 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.