Asparagus, Leek And Morel Tart Recipe
- 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
- 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.
flour, salt, butter, water, leeks, butter salt, morel mushrooms, gruyere, tomatoes, tomatoes
Taken from cookeatshare.com/recipes/asparagus-leek-and-morel-tart-70909 (may not work)