Ingrients & Directions

=== CRUST ===
1 1/4 c Flour
1/2 ts Salt
1/2 c Butter
2 tb Ice water -; (to 4 tbspns)
=== FILLING ===
3 Leeks -; (to 4)
3 tb Butter
6 oz Fresh morel mushrooms or
Other aromatic wild
Such as chanterelle or
1/2 lb Grated Gruyere or dry Jack
-or Parmesan
1 bn Asparagus -; (abt 16 spears)
30 sm Cherry tomatoes; halved
20 lg 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

10 servings