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

1. 1

   In a food processor, pulse together the flour, salt and sugar.

2. 2

   Add the butter cubes, and pulse the butter until incorporated and the mixture looks like dense cornmeal.

3. 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. 4

   Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 20 minutes or more. Can be made ahead.

5. 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. 6

   Preheat oven to 400 degrees

7. 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. 8

   Add the remaining ingredients, including the balance of salt and pepper to the bowl and mix well.

9. 9

   Spread the filling in the tart shell and bake until brown and bubbly, about 22-25 minutes.

* Per serving · 4 servings · Values may vary.