It has been well over a month since I’ve posted about a tart! I am going through tart-withdrawl, so last weekend whipped up this simple spring vegetable tart, with fresh, organic local asparagus, garlic shoots and morels that I picked up at Pike Place market. I had planned to top the tart with some goat cheese, but the tart was going to be joining a lot of other delicious dishes provided by my friends, and there was already a lot of cheese planned, so I decided to take this tart a different direction and infuse the vegetables with a tasty balsamic.
The flavors worked quite well together… in particular, the garlic shoots, with their mild garlic flavor… more like a garlic chive than a garlic clove… balanced out the sweet-tartness of the balsamic and the light butteriness of the pastry. The morels kind of got lost in the other stronger flavors, so while they added a nice springy texture, they could easily be omitted.
Spring Veggie Tart
1 bunch of asparagus, trimmed
1 bunch of garlic shoots, trimmed
1/4 lb morels, cleaned & sliced
salt & pepper to taste
9 x 11 sheet of puff pastry, rolled out
Preheat oven to 325F.
Slice the asparagus and garlic shoots into 2-3 inch pieces, cut on the bias. In a hot pan, saute the garlic shoots in a bit of olive oil until tender, about 5 to 8 minutes. Reduce heat to medium-high, and add the asparagus. Add about 1/8 cup balsamic vinegar and salt and pepper to taste, and cook for about 3 to 5 minutes, or until the vinegar is absorbed.
Line a baking sheet with parchment, and top with the rolled out puff pastry. Scatter the morel slices evenly on the pastry, and then top with the vegetable mix, and cook for 20 to 30 minutes, or until a rich golden brown.