Print
Email
Add a photoServings: 10
Ingredients
- 1 1/4 c. flour
- 1/2 tsp salt
- 1/2 c. butter
- 2 Tbsp. ice water - (to 4 tbspns)
- 3 x leeks - (to 4)
- 3 Tbsp. butter Salt to taste
- 6 ounce fresh morel mushrooms or possibly other aromatic wild mushrooms such as chanterelle or possibly porcini
- 1/2 lb Gruyere, dry Jack or possibly Parmesan cheese grated
- 1 bn asparagus - (abt 16 spears)
- 30 sm cherry tomatoes halved
- 20 lrg cherry tomatoes halved Vegetable or possibly extra virgin olive oil cooking spray
Directions
- Crust: Combine flour and salt in bowl. Cut butter into flour with 2 knives or possibly in food processor till butter is size of peas. Drizzle in water and mix just till dough comes together. Wrap in plastic wrap and refrigerate1 hour. Roll out dough into 13-inch circle on lightly floured surface.
- Place in 12-inch tart pan. Fold any excess dough back into pan and press against sides. Place piece of foil or possibly parchment paper on top of crust and fill with pie weights, rice or possibly beans. Bake at 375 degrees till edges barely begin to brown, about 20 min. Remove weights and foil or possibly parchment paper.
- Filling:Note: If you cannot find fresh morels, soak dry ones in warm water till they regain their shape.
- Cut all but 1 inch of green tops off leeks. Split down middle and rinse very well. Cut into 1/8-inch-thick slices. There should be about 4 1/2 to 5 c. sliced leeks.
- Heat 2 Tbsp. butter in skillet over medium heat. Add in leeks and season with salt to taste. Saute/fry, stirring frequently, till soft and translucent/soft, 8 to 10 min. Remove from skillet and set aside to cold.
- Quickly rinse mushrooms in cool running water. If using morels, halve lengthwise. If using chanterelles or possibly porcini, cut into 1/8-inch-thick slices. Saute/fry mushrooms in remaining 1 Tbsp. butter over high heat till most of liquid evaporates, about 3 min. Remove from skillet and set aside to cold.
- Spread leeks in bottom of tart shell. Spread mushrooms over leeks. Cover with grated cheese. Place on baking sheet or possibly piece of foil. Bake at 400 degrees till cheese begins to heat, 10 to 15 min. Remove from oven.
- Trim each asparagus spear to 5 1/2 inches. Place asparagus spears on top of cheese like spokes of wheel. Place cherry tomatoes in decorative fashion, cut-side up, on cheese. Lightly spray with cooking spray. Season to taste with salt.
- Bake at 400 degrees till cheese is bubbly and asparagus is tender, about 15 min.
- This recipe yields 10 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 758g | |
| Recipe makes 10 servings | |
| Calories 431 | |
| Calories from Fat 180 | 42% |
| Total Fat 20.53g | 26% |
| Saturated Fat 11.82g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 320mg | 13% |
| Potassium 1916mg | 55% |
| Total Carbs 52.92g | 14% |
| Dietary Fiber 10.7g | 36% |
| Sugars 18.64g | 12% |
| Protein 16.33g | 26% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
