Author Notes
A rich, creamy, lemony tart filled with spring flavors. You can easily use a pre made pie crust, but making a scratch crust takes no time at all. —Burnt Offerings
Ingredients
- Tart Crust
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2 cups
All purpose flour
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1/2 teaspoon
Kosher salt
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1/2 teaspoon
sugar
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12 tablespoons
(1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
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6-7 tablespoons
ice water
- Tart Filling
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6 ounces
Shitake mushrooms, cleaned, tough stems removed, and sliced
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1
medium leek, dark stems removed, cleaned and chopped finely
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3 tablespoons
unsalted butter
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1 teaspoon
Kosher salt, divided
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1 teaspoon
freshly ground black pepper, divided
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1 pound
fresh asparagus, cleaned, trimmed, and cut on the diagonal in one inch pieces
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zest of one lemon - about 1 1/2 tsp.
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1/2 cup
creme fraiche
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1/2 cup
grated Gruyere cheese
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2 teaspoons
fresh thyme leaves
Directions
- Tart Crust
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In a food processor, pulse together the flour, salt and sugar.
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Add the butter cubes, and pulse the butter until incorporated and the mixture looks like dense cornmeal.
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Add the water 1 Tbs. at a time and pulse, adding more water as needed until the dough comes together. It should be moist but not sticky.
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Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 20 minutes or more. Can be made ahead.
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On a well floured surface, roll out the dough so that it fits into a 10 in. tart pan with a removable bottom. Prick the bottom of the crust and refrigerate until needed.
- Tart Filling
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Preheat oven to 400 degrees
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Melt butter in a large skillet, Add the leeks, mushrooms, 1/2 tsp. of the salt, and 1/4 tsp. of the pepper. Saute until leeks are soft, and mushrooms start to brown, about 5 minutes. Place mixture in a bowl to cool for 15 minutes while you prep the remaining ingredients.
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Add the remaining ingredients, including the balance of salt and pepper to the bowl and mix well.
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Spread the filling in the tart shell and bake until brown and bubbly, about 22-25 minutes.
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