Spring Leeks and Asparagus Tarts Recipe

Ingredients

2 1/2 cups all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon salt
1 cup cold butter cut into small pieces & ice
6–8 small spring leeks (or 2 regular size leeks)
1/2 pounds thin asparagus spears
8 eggs
7 slices bacon cooked crisp & chopped
2 shallots, chopped and sautéed until caramelized
1 cup shredded Parmesan cheese
1 cup plain Greek yogurt
sea salt and black pepper

Instructions

1. In a food processor place the flour, cornmeal & salt & pulse a few times. Add butter pieces & pulse until mixture is crumbly looking. With processor running drizzle in ice water until a dough ball forms. Remove dough & divide in half forming two balls. Flatten each into a disk, wrap in plastic & chill for 30 minutes. Preheat oven to 375F.

2. Roll out dough and fit into two rectangle tart pans with removable bottoms, trimming edges, or 2 pie pans.

3. In a mixing bowl whisk together the eggs, Parmesan cheese, yogurt & salt & black pepper until well blended. Set aside.

4. Evenly scatter the sliced leeks over the bottom of each tart shell and ladle the egg mixture over the top.

5. Sprinkle the top of each tart with caramelized shallots and chopped bacon. I added the bacon to one tart and made the other vegetarian.

6. Decoratively place the asparagus spears over the tops of each tart gently pressing into the filling.

7. Place filled tart pans on a baking sheet and bake for 30-40 minutes or until they are golden brown and puffy. Remove to cool a few minutes before serving on a wire rack. Serve hot or at room temp.