How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Asparagus, Leek And Morel Tart Recipe?

You need 11 ingredients. The key ingredients include: 1 1/4 c. flour, 1/2 tsp salt, 1/2 c. butter, 2 Tbsp. ice water - (to 4 tbspns), and more.

Is Asparagus, Leek And Morel Tart Recipe suitable as baking & desserts?

Yes, Asparagus, Leek And Morel Tart Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Asparagus, Leek And Morel Tart Recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asparagus, Leek And Morel Tart Recipe Recipe

Name: Asparagus, Leek And Morel Tart Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Asparagus, Leek And Morel Tart Recipe

Eats Now Editorial Team · 1047 kcal · Baking & Desserts

1
Crust: Combine flour and salt in bowl.
2
Cut butter into flour with 2 knives or possibly in food processor till butter is size of peas.
3
Drizzle in water and mix just till dough comes together.
4
Wrap in plastic wrap and refrigerate1 hour.
5
Roll out dough into 13-inch circle on lightly floured surface.
6
Place in 12-inch tart pan.
7
Fold any excess dough back into pan and press against sides.
8
Place piece of foil or possibly parchment paper on top of crust and fill with pie weights, rice or possibly beans.
9
Bake at 375 degrees till edges barely begin to brown, about 20 min.
10
Remove weights and foil or possibly parchment paper.
11
Filling:Note: If you cannot find fresh morels, soak dry ones in warm water till they regain their shape.
12
Cut all but 1 inch of green tops off leeks.
13
Split down middle and rinse very well.
14
Cut into 1/8-inch-thick slices.
15
There should be about 4 1/2 to 5 c. sliced leeks.
16
Heat 2 Tbsp.
17
butter in skillet over medium heat.
18
Add in leeks and season with salt to taste.
19
Saute/fry, stirring frequently, till soft and translucent/soft, 8 to 10 min.
20
Remove from skillet and set aside to cold.
21
Quickly rinse mushrooms in cool running water.
22
If using morels, halve lengthwise.
23
If using chanterelles or possibly porcini, cut into 1/8-inch-thick slices.
24
Saute/fry mushrooms in remaining 1 Tbsp.
25
butter over high heat till most of liquid evaporates, about 3 min.
26
Remove from skillet and set aside to cold.
27
Spread leeks in bottom of tart shell.
28
Spread mushrooms over leeks.
29
Cover with grated cheese.
30
Place on baking sheet or possibly piece of foil.
31
Bake at 400 degrees till cheese begins to heat, 10 to 15 min.
32
Remove from oven.
33
Trim each asparagus spear to 5 1/2 inches.
34
Place asparagus spears on top of cheese like spokes of wheel.
35
Place cherry tomatoes in decorative fashion, cut-side up, on cheese.
36
Lightly spray with cooking spray.
37
Season to taste with salt.
38
Bake at 400 degrees till cheese is bubbly and asparagus is tender, about 15 min.
39
This recipe yields 10 servings.

Asparagus, Leek And Morel Tart Recipe

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