Spring Vegetable Tart

Asparagus, how many ways can I adore you?

I'm not sure about you, but for me asparagus is so emblematic of Spring, my favorite season. This elegant vegetable is the main event here, and Riverdog's green garlic is a worthy complimentary flavor.  I continue to be inspired by our Riverdog Farm CSA Box.  Every week it is a treat to see what they are giving us and a savory tart is a great vehicle for endless vegetable combinations.

Paul is always willing to wander the woods for nettles, so we added nettles to the mix. If you aren't a nettle hunter, spinach would also work well in this tart.

INGREDIENTS

• 2-3 cups sliced asparagus
• 3 cup nettle or spinach leaves
• 3/4 cup sliced green garlic or spring onion  
• olive oil
  
• 1 tablespoon butter
• 1/8 tablespoon kosher salt
• 1 cup grated Gruyere
• 3 oz chevre, crumbled
  
• 1/2 recipe flaky tart dough

Preheat oven to 375.

Follow directions for flaky tart dough. Roll out dough and fit into lightly buttered tart pan. Refrigerate  until fillings are ready.

Saute greens with a little olive oil. Set aside to cool. Squeeze to release any excess liquid. Chop.

Heat one tablespoon olive oil and one tablespoon butter in a large saute pan over medium heat. Add sliced green garlic. Saute for 2 minutes. Add asparagus slices and salt. Saute for a minute then add a splash of water, cover, stew for 8 minutes or so. Remove lid and cook another 2-3 minutes until liquid is reduced and vegetables are glistening with butter and oil. Asparagus should be just cooked and not at all mushy.  Set aside.

Remove tart pan and dough from refrigerator and assemble the tart:


First sprinkle grated Gruyere to cover the bottom of the crust.....

Next add the sauteed and chopped greens....

Distribute the asparagus and green garlic...

Dot the top with chevre...

Bake on the lower rack of your oven for 30-40 minute until the crust is golden brown.