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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I found this recipe in an Everyday Food Magazine and adapted it to my tastes. This is very good and I always make 2 and freeze the other. Ingredients:
1 1/4 cups all-purpose flour |
6 tablespoons unsalted butter (very cold) |
4 tablespoons ice water |
1/2 lb asparagus (thin) |
2 teaspoons extra virgin olive oil |
1 tablespoon unsalted butter |
1 lb leek, chopped, white parts only |
1 tablespoon fresh dill, chopped |
1 cup heavy whipping cream |
2 large eggs |
1/4 teaspoon fresh ground pepper |
1 large garlic clove, minced |
3/4 cup gruyere cheese, shredded (or swiss) |
Directions:
1. To Make the Crust.
2. Place flour in a large bowl and cut in butter with a pastry blender until mixture resembles coarse crumbs.
3. Add ice water 1 Tbs. at a time, tossing with a fork just until mixture begins to hold together.
4. Gather into a ball and flatten into a thick disk, wrap tightly with plastic and place in freezer for 15 minutes.
5. Remove and flour surface and roll out into a 12-inch circle and fit into a 9-inch tart pan. Press against sides of pan to form a 1/4-inch rim above the side of the pan; cover and place in freezer for 15 minutes.
6. Remove from freezer and line with foil and place 1 pound dried beans in bottom. Bake at 425 degrees F. and bake 12 minutes Remove foil and beans and bake 15 minutes until golden. Cool Completely.
7. Filling.
8. Spread asparagus on a large cookie sheet and drizzle with olive oil, roast at 425 degrees F. shaking well at least once 1/2 way through (about 10 mins.) until they are tender. Cool and transfer to a plate.
9. In a large skillet over med.-high heat saute leeks, garlic, dill and pepper until softened (about 5-7 mins.) Transfer to a small bowl and cool.
10. In a med. bowl, whisk together cream, eggs, and leek mixture and pour into crust. Arrange asparagus on top of cream mixture and sprinkle with cheese.
11. Bake at 425 degrees F. until filling is set and golden on top. (about 30 mins). Cool on a wire rack for 30 minutes and serve warm or at room temperature.
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