Morel-Asparagus Tart

Origin:

Chef in the Market May 16, 2009

Elias Cairo, Castagna

Notes:

Yields one 9” shell or six 4” shells

Ingredients:

Tart Ingredients

2 cups all purpose flour

1 Tablespoon sugar

1/2 teaspoon salt

1 cup butter, cold

1/4 cup water

 

Tart Filling Ingredients

4 large eggs

1/4 cup crème fraîche

1/2 cup gruyère cheese, grated

1/2 cup blanched asparagus pieces

1/3 cup sautéed morel mushrooms

grated nutmeg to taste

salt and pepper to taste

Method:

Tart Directions

1. Combine dry ingredients.
2. Combine dry ingredients. 2. Cut in cold butter by hand (or pulse in food processor) until the texture of cornmeal. Add cold water and stir to combine.
3. Wrap in plastic wrap and chill at least two hours.
4. Roll out shells and line tart pans. Rest at least 1 hour or refrigerate overnight.
5. Line with foil and beans and bake in pre-heated 325° oven for 20 -30 minutes-until golden brown.
6. Cool.

Filling Directions

1. Whisk eggs and crème fraîche together until smooth.
2. Add remaining ingredients and season to taste.

To Assemble

1. Fill shells and bake 15 minutes in pre-heated 350° oven.
2. Reduce heat to 325°and bake an additional 5 minutes-until set.