Thursday, May 17, 2012

Asparagus and Leek Tart with Goat Cheese

Goat cheese lovers! 
[Love it when your house smells like] Bacon lovers!
Asparagus lovers!
Having your mind blown lovers!...
This recipe is INSANELY YUM for all the lovers in the world. 
I'm obsessed. And I know you will be, too!
You know those recipes you make that you can't stop "mmmm-ing" and "oh my gawding" and just "wowing"? This is one of those. I seriously can't wait to make it again. And again. 
It's so easy, it's so perfect for spring, and it's bound to impress.
This was the first time I've ever cooked with leeks! I'm in the big leagues now, folks.
It's happening. 
Since our schedules aren't meshing well, and Eric has been doing a ton of traveling, I haven't been in the kitchen much, but this tart was just what I needed to to get me excited again.

(Also, our new apartment does not receive good lighting AT ALL, which makes picture taking very difficult. I'm having to resort to taking photos solely with my iPhone. It's unfortunate.)

Asparagus and Leek Tart with Goat Cheese
Makes: 6/ Preparation time: 10 minutes / Total time: 1 hour
Recipe from Detroit Free Press

This tart works greats as a main dish served with mixed spring greens, or it can be cut into appetizer portions.

5 slices bacon, diced
2 leeks, white and pale green parts only, washed well, sliced
1 bunch asparagus (about 1 pound), tough ends trimmed, cut into 1-inch pieces
1 sheet (1/2 pound) puff pastry, thawed
5 ounces soft goat cheese (plain or herb), softened
Salt and freshly ground black pepper
1 large egg yolk mixed with 1/2 teaspoon water

Preheat the oven to 425 degrees.
In a large nonstick skillet, cook the bacon over medium heat until crisp, about 5 minutes. Transfer to paper towels. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the leeks to the skillet and sauté for about 2 minutes or until softened. Add the asparagus and cook over medium-high heat until the asparagus is crisp-tender, about 5 minutes. Remove the pan from the heat. Stir in the cooked bacon.

On a lightly floured piece of kitchen parchment, roll out the pastry to a 10-by-16-inch rectangle. Transfer the pastry and the parchment to a baking sheet. Evenly spread the softened goat cheese onto the pastry, leaving a 1-inch border around the edge. Sprinkle the asparagus mixture evenly over the goat cheese.
Season with salt and pepper. Fold the edge over and crimp for a decorative edge if desired.

Brush the edge of the tart with the egg wash. Bake until the pastry is golden brown, 20 to 25 minutes.

Remove from oven and cool slightly. Cut into 6 pieces and serve warm.

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