Spring Savory Tart with Asparagus and Leeks

Last week I made this very spring forward savory tart filled with asparagus, peas, broccoli, purple kale and leeks. In addition to a little heavy cream, eggs, and super sharp white cheddar. I normally have 1-2 frozen pie dough disks in the freezer, so I grabbed one of those, and off we went, spring tart season is here!

Feel free to use store bought pie dough, nobody will judge you. And as for the filling, get creative! Add in some mushroom, bacon, spinach! Anything really, use this as a base.

Spring Savory Tart with Asparagus and Leeks

Ingredients

1 pie crust

1/2 bunch of asparagus, trimmed (can be left larger, or cut into 2” pieces)

1 leek, white and pale green cut into ¼” slices

1 bunch of broccolini, trimmed

2 tablespoons olive oil

1 cup peas (fresh or frozen)

2 cups curly kale, thick stem removed and torn into 1” pieces

2/3 cup heavy cream

8 ounces sharp white cheddar

3 large eggs

Salt and pepper

Process

Preheat oven to 450 degrees. Roll out pie crust on a lightly floured surface to a 12” round. Transfer to a tart pan and press onto bottom and sides, folding the edges under if they overhang. Puncture holes into the bottom of the tart pan dough with a fork. Bake for 10 minutes until slightly golden. Let cool on a wire rack while you prepare the filling.

Reduce the oven to 375 degrees.

In a large skillet warm oil over medium heat and lightly saute the asparagus, leek and broccolini for about 4-6 minutes until it is bright in color and beginning to soften slightly. You don’t want it all the way cooked through, but simply a good starting point. Remove from the heat and season with salt and pepper.

Fill the pre-baked tart pan with the sauteed asparagus, broccolini, leeks, and the raw curly kale pieces, and peas (whether fresh or frozen).

In a medium bowl, whisk together eggs, heavy cream and cheese, season with salt and pepper. Pour over vegetables.

Bake tart until the filling is set and edges of crust are golden brown, about 25-30 minutes. Let cool in pan for an hour before removing and slices.

Option to serve with plain yogurt sprinkled with fresh chives. Enjoy!