Spring Vegetable Tart

6 May

It is asparagus season, this makes me very happy. Asparagus is one of my favorite vegetables because it tastes great and can be used in so many different types of recipes. Asparagus is great all by itself, in a salad, hot or cold, roasted or steamed…I could go on forever.

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Now when most people think of tarts they think dessert, I know I always did, until I began to cook and opened my mind to all kinds of new things in the world of food. According to Wikipedia “a tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.” So when I was looking for something to bring to my sisters that was a bit different than the usual, I found a recipe for an Asparagus Leek Tart, it was perfect.

Ingredients

4 small leeks or 2 large leeks, white and light green parts only, sliced and rinsed well

1 Tbsp butter

1 Tbsp olive oil

1 bunch asparagus, trimmed and cut into small pieces

1 sheet of frozen puff pastry, thawed

1/3 cup milk

2 eggs

1 cup grated Gruyere cheese

1 heaping tsp of fresh lemon thyme or regular thyme if you don’t have lemon thyme

1 tsp of fresh parsley, chopped

salt and pepper to taste

2 Tbsp concentrated balsamic vinegar

Directions

Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or line with foil and grease lightly with shortening or butter. Set aside.

 

Melt butter and olive oil together in a sauté pan over medium heat. Add leeks and season to taste with salt and pepper. Sauté for 10 minutes and remove from heat and keep to the side. While the leeks are cooking blanche the asparagus for two minutes in boiling water and then put into ice water to stop the cooking. Add asparagus to the leeks and set aside.

 

On a lightly floured surface roll out puff pastry dough into a rectangle and transfer to the prepared cookie sheet. Using a fork score around the edges to create a crust and pierce the dough all over so that it doesn’t puff up too much in the middle.  Bake for 10 minutes.

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While the pastry is cooking whisk together the eggs and milk in a mixing bowl until well combined. Add cheese, thyme, parsley, salt and pepper to taste and mix well.

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Once the 10 minutes is up, remove the puff pastry from the oven and reduce heat to 400 degrees. Using a fork gently push the air out of the center of the dough so that it flattens in the center.

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Scatter the asparagus and leeks evenly on the dough, pour the egg and cheese mixture over the vegetables. Bake for 20 to 25 until set. Remove from oven and let cool. Drizzle with concentrated balsamic vinegar, serve and enjoy!

 

Thank you The Life Jolie for this delicious recipe!

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One Response to “Spring Vegetable Tart”

  1. mistimaan May 7, 2018 at 12:38 pm #

    Nice recipe

    Liked by 1 person

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