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Recipe Name: Asparagus, Leek And Morel Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

=== CRUST ===
1 1/4 Cup(s) Flour
1/2 Teaspoon(s) Salt
1/2 Cup(s) Butter
2 Tablespoon(s) Ice water -, to 4 tbspns
=== FILLING ===
3 Leeks -, to 4
6 Ounce(s) Fresh morel mushrooms or
Other aromatic wild
Such as chanterelle or
1/2 Pound(s) Grated Gruyere or dry Jack
or Parmesan
1 Asparagus -, abt 16 spears
30 Cherry tomatoes, halved
Vegetable or olive oil
Cooking spray
CRUST: Combine flour and salt in bowl. Cut butter into flour with 2
knives or in food processor until butter is size of peas. Drizzle in
water and mix just until dough comes together. Wrap in plastic wrap
and chill 1 hour. Roll out dough into 13-inch circle on lightly
floured surface. Place in 12-inch tart pan. Fold any excess dough back
into pan and press against sides. Place piece of foil or parchment
paper on top of crust and fill with pie weights, rice or beans. Bake
at 375 degrees until edges barely begin to brown, about 20 minutes.
Remove weights and foil or parchment paper. FILLING: Note: If you
can't find fresh morels, soak dried ones in hot water until they
regain their shape. Cut all but 1 inch of green tops off leeks. Split
down middle and rinse very well. Cut into 1/8-inch-thick slices. There
should be about 4 1/2 to 5 cups sliced leeks. Melt 2 tablespoons
butter in skillet over medium heat. Add leeks and season with salt to
taste. Saute, stirring frequently, until soft and translucent, 8 to 10
minutes. Remove from skillet and set aside to cool. Quickly rinse
mushrooms in cold running water. If using morels, halve lengthwise. If
using chanterelles or porcini, cut into 1/8-inch-thick slices. Saute
mushrooms in remaining 1 tablespoon butter over high heat until most
of liquid evaporates, about 3 minutes. Remove from skillet and set
aside to cool. Spread leeks in bottom of tart shell. Spread mushrooms
over leeks. Cover with grated cheese. Place on baking sheet or piece
of foil. Bake at 400 degrees until cheese begins to melt, 10 to 15
minutes. Remove from oven. Trim each asparagus spear to 5 1/2 inches.
Place asparagus spears on top of cheese like spokes of wheel. Place
cherry tomatoes in decorative fashion, cut-side up, on cheese. Lightly
spray with cooking spray. Season to taste with salt. Bake at 400
degrees until cheese is bubbly and asparagus is tender, about 15
minutes. Yields 10 servings. Each serving: 305 calories; 368 mg
sodium; 59 mg cholesterol; 21 grams fat; 21 grams carbohydrates; 11
grams protein; 1.40 grams fiber Recipe Source: Los Angeles Times -
03-31-1999 Recipe from independent film producer Sarah Pillsbury
Formatted for Mastercook by Lynn Thomas -
Recipe by: Los Angeles Times 3-31-99 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 438
Calories From Fat: 265
Total Fat: 30.2g
Cholesterol: 88.4mg
Sodium: 751.6mg
Potassium: 291.7mg
Carbohydrates: 19.3g
Fiber: 1.4g
Sugar: 2.4g
Protein: 23.3g

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