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Asparagus & Leek Tart

From Our Kitchen

Preheat oven to 350ºF


1 uncooked 9” Pie Shell
1 bunch asparagus; bottom hard part discard, remaining part cut into 1’ pieces
2 cups leeks, chopped (don’t use dark green)
1 handful baby arugula
2/3 cup Crème Friache
2 Tbs. milk
5 oz. goat cheese, crumbled
2 Tbs. butter
2 Tbs. thyme, chopped
1 Tbs. garlic, chopped
2 eggs
salt and pepper


Heat butter in a large sauté pan over medium heat. Add leeks and cook until soft, about 8-10 minutes. Add garlic and cook for 2 minutes. Remove from heat and stir in thyme. Season with salt and pepper to taste. Let cool.

Lightly sprinkle a work surface with flour. Using a rolling pin, roll dough out about an inch further. Place on a sheet pan.

In a bowl, beat 1 egg. Mix in crème friache, milk, and a pinch of salt and pepper. Add goat cheese, asparagus, arugula and leeks mix. Mix thoroughly. Place mixture in the middle of the dough. Spread out evenly, leaving an inch border all around. Fold border part of dough inward, just coming over filling. Beat other egg. Lightly brush all visible dough. Sprinkle black pepper on top. Bake until golden brown, about 20-25 minutes. Let cool slightly.