For the tart:
Mix dry ingredients in bowl. Add butter and mix into flour until pea size. Add water gradually and knead until dough comes together. Wrap in plastic and refrigerate until well chilled. Divide into 4 pieces and roll out on floured surface. Bake for 15 to 20 minutes at 400 degrees F until lightly brown.
For the grilled asparagus:
In a mixing bowl, combine asparagus and olive oil. Season with salt and pepper. Add lemon zest and toss with asparagus. Grill until desired doneness.
Bake pancetta at 400 degrees F until crispy. Arrange chevre on top of tart disc and top with asparagus. Bake at 400 degrees F until hot. Cook eggs (any way desired) until done and place on top of asparagus Top with crispy pancetta and enjoy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Paul Becking of Elements in Santa Barbara