1 pastry crust
1 lb. fresh asparagus, lightly steamed but still crunchy, cut into 2-inch lengths
2 leeks, cut and lightly sauteed
salt and pepper to taste
2 tablespoons unsalted butter
1 1/4 cups grated cheese (gruyere or parmesan)
1/3 cup sun dried tomatoes, julienned, or 1 roasted red pepper, skinned and julienned
1/2 can artichoke hearts, quartered
1 1/4 cups heavy cream
1 tablespoon Dijon mustard
1/4 cup fresh basil, chopped
1 tablespoons pitted kalamata olives, finely chopped or mashed
Preheat oven to 400 degrees.
Line the bottom of the pie crust with aluminum foil and fill with dried beans or pastry beads.
Pre-bake the pie crust for 20-25 minutes. Remove the foil and the beans.
Whisk together the eggs, cream, salt and pepper and the Dijon.
Add the cheese to the bottom of the pie crust and top with the leeks.
Add the sun-dried tomatoes (or roasted red pepper), artichoke hearts, asparagus, basil and mashed olives.
Pour the egg mixture on top.
Bake for 45-60 minutes, until the tart is set.
Remove the tart from the oven and let sit for 5-10 minutes and serve.
Bed and Breakfast Foodie