White asparagus and porcini mushroom tart
Porcini mushrooms, gruyere cheese and asparagus in a homemade tart crust makes for some serious gourmet eats.
There’s something special about a snow white vegetable sitting among all its deep green cousins that stands out. I came across this beautiful white asparagus in my farmers market, and kept it in the fridge for a few days until I figured out how to make it shine.
Mixed with some earthy, intense mushrooms, fried scallions, butter and a mix of fresh and dry herbs, this tart was tempting my taste buds before it even hit the oven. Adding some gruyere cheese, thick coconut milk and a whole wheat crust pushed me over the edge and I was chomping at the bit until the thing came out of the oven.
But when it did, it was worth the wait. Every rich, thick slice was packed with flavor and decadence. This is not a fast or simple recipe, but one you’ll turn to when you want to impress your guests – or treat yourself to something really special.
- 1 bunch white asparagus
- 1 ounce dried porcini mushrooms
- 12 ounces crimini, baby bella or white mushrooms, chopped
- 4 stalks scallions, chopped
- 1 teaspoon dried dill
- 1 cup coconut milk (canned)
- 4 eggs
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 slices gruyere or Swiss cheese, chopped
- 2 1/2 cup white whole wheat flour
- 1 cup plus 3 tablespoons butter, divided
- 4-5 tablespoon ice cold water
Pulse flour and butter in food processor until crumbs appear. Add water, and mix until incorporated.
Take a handful of dough, if it creates an easy ball of dough, you’re set – if it crumbles, add another teaspoon ice water and process until dough is a smooth consistency. Form two balls, wrap in plastic wrap and press down to flatten. Refrigerate until ready to use.
Boil a cup of water. Add dried porcini mushrooms, remove from heat and allow to rest for 15-20 minutes to reconstitute.
Meanwhile, sauté asparagus in a teaspoon of butter for 15 minutes. Transfer to large mixing bowl.
In the same pan, heat a few tablespoons butter and sauté chopped mushrooms and scallion for 3-4 minutes, or until softened. Transfer to mixing bowl with asparagus.
Add porcini mushrooms with their liquid to bowl. Add 1 cup coconut milk, herbs, cheese, salt and pepper. Beat in eggs.
Preheat oven to 350° F.
Remove dough from fridge, and roll out on parchment paper leaving saran wrap over the dough. Flip over and transfer to tart pan. Press extra dough into sides of pan to form a thicker crust and smooth out by pressing onto the saran wrap. Remove saran, line with foil and place pie weights or dry beans over foil.
Bake 15 minutes. Remove from oven, and lift off foil and weights.
Fill crusts with asparagus mushroom mixture. Bake 30 minutes, or until crust is golden and tarts are set.