Asparagus, Leek, And Shitake Tart With Creme Fraiche And Gruyere Recipe

Name: Asparagus, Leek, And Shitake Tart With Creme Fraiche And Gruyere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tart Crust; 2 cups All purpose flour; 1/2 teaspoon Kosher salt; 1/2 teaspoon sugar; ½ tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes; 6-7 tablespoons ice water; Tart Filling; 6 ounces Shitake mushrooms, cleaned, tough stems removed, and sliced; 1 medium leek, dark stems removed, cleaned and chopped finely; 3 tablespoons unsalted butter; 1 teaspoon Kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 1 pound fresh asparagus, cleaned, trimmed, and cut on the diagonal in one inch pieces; zest of one lemon - about 1 1/2 tsp.; 1/2 cup creme fraiche; 1/2 cup grated Gruyere cheese; 2 teaspoons fresh thyme leaves

Servings: persons

Tart Crust
2 cups All purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon sugar
½ tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
6-7 tablespoons ice water
Tart Filling
6 ounces Shitake mushrooms, cleaned, tough stems removed, and sliced
1 medium leek, dark stems removed, cleaned and chopped finely
3 tablespoons unsalted butter
1 teaspoon Kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound fresh asparagus, cleaned, trimmed, and cut on the diagonal in one inch pieces
zest of one lemon - about 1 1/2 tsp.
1/2 cup creme fraiche
1/2 cup grated Gruyere cheese
2 teaspoons fresh thyme leaves

1
In a food processor, pulse together the flour, salt and sugar.
2
Add the butter cubes, and pulse the butter until incorporated and the mixture looks like dense cornmeal.
3
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.
4
Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 20 minutes or more. Can be made ahead.
5
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.
6
Preheat oven to 400 degrees
7
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.
8
Add the remaining ingredients, including the balance of salt and pepper to the bowl and mix well.
9
Spread the filling in the tart shell and bake until brown and bubbly, about 22-25 minutes.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 17 ingredients. The key ingredients include: Tart Crust, 2 cups All purpose flour, 1/2 teaspoon Kosher salt, 1/2 teaspoon sugar, and more.

Yes, Asparagus, Leek, And Shitake Tart With Creme Fraiche And Gruyere falls under the Baking & Desserts category and is a great choice for this type of meal.

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 Shitake Tart With Creme Fraiche And Gruyere

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