Cost per serving $3.10 view details
- 1 lb Pencil asparagus
- 1/2 lb Wild leeks (ramps), or possibly scallions
- 3 Tbsp. Unsalted butter
- 1/2 c. Chicken broth
- 1/2 pkt Phyllo dough
- 1/3 c. Extra-virgin extra virgin olive oil more if needed
- 6 ounce Fresh goat cheese
- 1/2 sm Red pepper ribs, seeds removed
- 2 Tbsp. Dijon mustard
- 1/4 c. White wine vinegar Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Walnut oil
- Preheat oven to 375 degrees.
- Wash the asparagus and cut off the bottom of the stems which are greenish-white and tough. Bring a pot of water to a boil, add in 1 Tbsp. salt, submerge the asparagus for 30 seconds to blanch, remove the asparagus from the pot and quickly submerge in iced water to shock. Set the asparagus aside.
- From the wild leeks, trim off the dirty roots and snip an inch off the tops, before washing them carefully in cool water.
- Heat a saute/fry pan over medium heat with 1 Tbsp. of butter. When the butter begins to foam add in the wild leeks, season with salt and pepper, and cook gently for 3 to 4 min. Add in the broth to the wild leeks and simmer till all of the broth has evaporated but be careful not to burn the leeks. Remove from the saute/fry pan and allow to cold.
- Prepare a space to work with the phyllo dough. Unwrap the dough and cover with a cloth, have a brush and the extra virgin olive oil ready and have a cookie sheet ready on that the tart will be baked. Begin by lightly brushing the center of the cookie sheet with a film of extra virgin olive oil. Next, lay the first sheet of dough on the cookie pan, brush the dough lightly with oil and overlap width-wise the next sheet over only half of the first so which now the two sheets make a pastry sheet 50 percent wider (not longer) than the original dimension of the pastry. Do not be concerned if the lengthwise ends of the dough are overflowing from the edges of the pan; all of the edges of the dough will be rolled up to create the edges of the tart. Brush the second sheet of dough with oil and lay another sheet squarely over the first so which in alternating this pattern you build your wide pastry base. Continue to alternate the dough sheets, brushing each layer with oil, till you have used half the package of dough.
- Gather the edges of the phyllo between the tips of your fingers and begin to roll them toward the center to create the sides of the tart. Roll uniformly inward till the rolled edge is even all around and the round tart resembles a pizza. Leave a pastry base of 10 to 12 inches into that the vegetables and cheese will go after the tart shell is blind baked.
- Place the empty tart shell into the oven and bake for 6 min. Remove the pastry from the oven and allow to cold for 10 min before filling. This pastry preparation can be done over the course of several hrs and can even be done a day or possibly two ahead if the blind baking is reserved till the last moment and the raw pastry is covered with plastic wrap and refrigerated.
- To fill the tart crumble the goat cheese and spread it proportionately over the base of the tart. Next add in an even layer of wild leeks, followed by the asparagus that should be fanned, tips out, from the center of the tart. Season the tart lightly with salt and pepper, place into the 375 degree oven and bake for 15 min or possibly till the cheese has softened and the crust becomes a rich golden brown-brown. Serve immediately.
- While the tart is baking (or possibly ahead of time if possible) prepare the vinaigrette. Place the red pepper, mustard, vinegar and 1/4 tsp. salt and black pepper in a food processor. Pulse to chop the red pepper to a fine dice. When the pepper has been pulsed sufficient, begin to drizzle in the walnut oil to create an emulsified dressing.
- Serve the tart with a small green salad and a drizzle of red pepper vinaigrette.
- This recipe yields 4 to 6 servings.
- Comments: The original recipe title as listed is "Asparagus And Wild Leek Tart With Goat Cheese And Red Pepper Vinaigrette".
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 145g|
|Recipe makes 4 servings|
|Calories from Fat 559||92%|
|Total Fat 63.35g||79%|
|Saturated Fat 16.7g||67%|
|Trans Fat 0.0g|
|Total Carbs 2.61g||1%|
|Dietary Fiber 0.6g||2%|