22 minutes ago
Monday, May 12, 2014
Tart queen here, bringing you a beautiful and delicious tart for spring.
I have a ton of asparagus this month, and leeks are my favorite right now, big fat ones.
It seems like I have made this tart before in some form or another, so this time I added corn.
Not sure why, but I did, and we loved it.
I mixed a handful of Gruyere cheese w/ grated Parmigiano Reggiano. Not too much milk so it wasn't too quichey. I wanted to taste the asparagus, corn and leeks.
I made this in a rectangle tart pan w/ removable bottom, but of course you can make it in a round 9" tart pan instead (don't use a deep dish pan for this tart).
This is more of a flat tart, like a pizza.
Asparagus, Corn & Leek Tart:
1 sheet of puff frozen puff pastry, defrosted
1 bunch of asparagus, sliced very thin, I used purple & green (*save 8 full spears for the top decoration)
1 large leek, white parts only, sliced thin
1 cup of defrosted frozen corn
2 tbsp butter
1 tbsp fresh thyme leaves
salt & pepper
1/2 cup of heavy cream or whole milk
3/4 cup grated Gruyere cheese
1/4 cup of grated parmesan cheese
Roll out the puff pastry and fit into a 9" tart pan with removable bottom (not a deep dish pan).
Place back in the fridge while you are preparing the filling.
In a large, heavy skillet, heat the butter on medium-low heat and saute the leek and asparagus slices for about 8 minutes, until the leeks are wilted and light golden (don't brown them). Season w/ salt & pepper. Let the mixture cool.
In a large bowl, combine the eggs, milk, corn and thyme leaves with the 2 grated cheeses.
When the leeks and asparagus have cooled, spread them out on the prepared puff pastry in the pan.
Pour the custard with the cheeses over this mixture and decorate w/ whole asparagus spears.
Bake on a sheet pan (just in case of leakage) at 375F for 40-45 minutes.
Let the tart rest and cool in the pan for 15 minutes before removing the bottom.
Serve warm or at room temperature.