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Title: Asparagus And Wild Leek Tart With Goat Cheese
Yield: 4 Servings

Ingredients

      1 lb Pencil asparagus
    1/2 lb Wild leeks (ramps), or
           -scallions
      3 tb Unsalted butter
    1/2 c  Chicken broth
    1/2 pk Phyllo dough
    1/3 c  Extra-virgin olive oil; more
           - if needed
      6 oz Fresh goat cheese
    1/2 sm Red pepper; ribs, seeds
           -removed
      2 tb Dijon mustard
    1/4 c  White wine vinegar
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
    1/2 c  Walnut oil

Instructions

Preheat oven to 375 degrees.
Wash the asparagus and cut off the bottom of the stems that are
greenish-white and tough. Bring a pot of water to a boil, add 1 tablespoon
salt, submerge the asparagus for 30 seconds to blanch, remove the
asparagus from the pot and quickly submerge in iced water to shock. Set
the asparagus aside. From the wild leeks, trim off the dirty roots and snip
an inch off the tops, before washing them carefully in cold water. Heat a
saute pan over medium heat with 1 tablespoon of butter. When the butter
begins to foam add thewild leeks, season with salt and pepper, and cook
gently for 3 to 4 minutes. Add the broth to the wild leeks and simmer
until all of the broth has evaporated but be careful not to burn the leeks.
Remove from the saute pan and allow to cool.
Prepare a space to work with the phyllo dough.
Unwrap the dough and cover with a cloth, have a brush and the olive oil
ready and have a cookie sheet ready on which the tart will be baked. Begin
by lightly brushing the center of the cookie sheet with a film of olive
oil. Next, lay the first sheet of dough on the cookie pan, brush the dough
lightly with oil and overlap width-wise the next sheet over only half of
the first so that now the two sheets make a pastry sheet 50 percent wider
(not longer) than the original dimension of the pastry. Don't be concerned
if the lengthwise ends of the dough are overflowing from the edges of the
pan; all of the edges of the doughwill be rolled up to form the edges of
the tart. Brush the second sheet ofdough with oil and lay another sheet
squarely over the first so that in alternating this pattern you build your
wide pastry base. Continue to alternate the dough sheets, brushing each
layer with oil, until you have used halfthe package of dough.
Gather the edges of the phyllo
between the tips of your fingers and begin to roll them toward the center
to form the sides of the tart. Roll uniformly inward until the rolled edge
is even all around and the round tart resembles a pizza. Leave a pastry
base of 10 to 12 inches into which the vegetables and cheese will go after
the tart shell is blind baked. Place the empty tart shell
into the oven and bake for 6 minutes. Remove the pastry from the oven and
allow to cool for 10 minutes before filling. This pastry preparation can
be done over the course of several hours and can even be done a day or two
ahead if the blind baking is reserved until the last moment and the raw
pastry is covered with plastic wrap and refrigerated.
To fill the tart
crumble the goat cheese and spread it evenly over the baseof the tart.
Next add an even layer of wild leeks, followed by the asparagus which
should be fanned, tips out, from the center of the tart. Season the tart
lightly with salt and pepper, place into the 375 degree oven and bake for
15 minutes or until the cheese has softened and the crust becomes a rich
golden-brown. Serve immediately. While
the tart is baking (or ahead of time if possible) prepare the vinaigrette.
Place the red pepper, mustard, vinegar and 1/4 teaspoon salt and black
pepper in a food processor. Pulse to chop the red pepper to a fine dice.
When the pepper has been pulsed enough, begin to drizzle in the walnut oil
to create an emulsified dressing.
Serve the tart with a small green salad and a drizzle of red pepper
vinaigrette.
This recipe yields 4 to 6 servings.

Comments: The original recipe title as listed is "Asparagus And
Wild Leek Tart With Goat Cheese And Red Pepper Vinaigrette".

Recipe Source:
MICHAEL'S PLACE with Michael Lomonaco
From the TV FOOD NETWORK - (Show # ML-1A35 broadcast 04-19-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

04-19-1997

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Contributor: Michael Lomonaco

Preparation Time: 0:00

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