Spring Vegetable Tart

Ingredients:

• 1 1/4 cup organic unbleached wheat flour
• 1/2 tsp kosher salt
• 6 Tbsp cold butter, cut into 1/2-inch cubes
• 2-3 Tbsp ice water
• 2 Tbsp butter
• 1 yellow onion, chopped
• 1 large leek, thinly sliced, with tough leaves removed
• 2 cloves garlic, smashed and minced
• 1 pkg prosciutto, thinly sliced
• ½ cup peas
• ½ cup parmesan, shredded
• ½ cup gruyere, shredded
• ¼ cup smoked gouda, shredded
• Salt and pepper, to taste
• 1 tsp poultry seasoning
• 2 eggs
• ½ cup whole milk
• 1 Tbsp dijon mustard
• ½ bunch asparagus, trimmed

Instructions:

1. Mix together flour, kosher salt. Using a pastry cutter, blend in cold butter until the dough gathers into small pea-sized clumps. Add the ice water 1 or 2 tablespoons at a time until dough forms a ball. Gently form dough into a thick, even disk. Wrap in plastic wrap and refrigerate at least one hour, or overnight.
2. Preheat the oven to 350°F. Roll out the crust and gently fit into the tart pan. Roll over with a rolling pin to trim the edges. Dock the crust all over with a fork. Bake the crust for 15-20 minutes, or until done.
3. In a large skillet, heat 2 Tbsp butter over medium heat. Fry onions until translucent and beginning to soften, about 5 minutes. Add leeks and garlic, continue to cook until leeks are tender, another 5-7 minutes. Remove to a medium bowl.
4. In the same skillet, fry prosciutto over medium heat until brown and crisp, about 2 minutes. Mix into the leek mixture.
5. Add peas, parmesan, gruyere, gouda, salt and pepper, and poultry seasoning to the veggies. Whisk together eggs and milk, and stir that in as well.
6. Brush the bottom and sides of the pre-baked crust with dijon mustard, add filling, and top with asparagus. Bake in a 350°F preheated oven for 30-35 minutes, or until the filling is set and the crust is golden. Serve warm.

Makes a 9-inch tart

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