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Asparagus & Mushroom Tart

From Our Kitchen

Preheat oven to 350°F


1 uncooked 9” Pie Shell
1 bunch asparagus (our own works best!)
1 cup leeks, chopped, white part only
⅓ lb. wild mushrooms, chopped
⅔ cup crème friache
2 Tbsp. milk
5 oz. goat cheese, crumbled
2 Tbsp. butter
2 Tbsp. thyme, chopped
1 Tbsp. garlic chopped
1 egg
salt and pepper


Heat butter in a large sauté pan over medium heat. Add mushrooms and cook until golden brown, about 6 to 8 minutes. Add leeks and cook for 3 minutes. Add garlic and cook for 2 more minutes. Remove from heat and stir in thyme. Season with salt and pepper to taste. Let cool.

Lightly sprinkle a work surface with four. Using a rolling pin, roll dough out about an inch further, and place into a 9 inch tart pan.

In a large bowl, beat one egg. Mix in crème friache, milk and a pinch of salt and pepper. Add mushrooms, goat cheese, and asparagus, mix thoroughly. Place mixture in the middle of the dough. Spread out evenly, sprinkle black pepper on top. Bake until golden brown, about 20-25 minutes. Let cool slightly, Enjoy!

Serves 4