Artichoke and Asparagus Tart

Makes 4 servings as a main

Embark on a culinary journey with the Artichoke and Asparagus Tart from the Bisous & Brioche cookbook. This exquisite tart showcases the marriage of artichokes and asparagus in a buttery crust, creating a dish that is both visually stunning and delectably flavourful. Each slice is a work of art that embodies the essence of early spring, promising a dining experience that is as delightful as it is memorable.

INGREDIENTS

1 lb asparagus, trimmed 2 Tbsp olive oil, divided 1 Tbsp butter 2 large leeks, chopped into 1/4-inch rounds, white and light-green parts only 2 cloves garlic, minced 3 Tbsp dry white wine 1 (6 oz) jar marinated artichoke hearts, drained and chopped 2 tsp thyme leaves, minced 1 tsp rosemary leaves, minced 1 (10- x 17-inch) sheet of store-bought puff pastry 2 whole eggs 1 egg, divided 1/3 cup whipping cream 1/4 tsp sea salt 1/4 tsp grated nutmeg 1 cup grated Gruyère or Emmenthal cheese 1 Tbsp chopped chives Lemon wedges for serving

RECIPE

1. Heat the oven to 450°F. Line a large rimmed sheet pan with parchment paper.
2. Lay the asparagus on the pan and drizzle with 1 Tbsp of the oil. Season with sea salt and pepper. Roast until just tender, about 6 minutes.
3. Wash the leeks well and drain completely. Heat a large sauté pan over medium heat. Melt the butter with the remaining 1 Tbsp oil. Add the leeks and cook, stirring constantly, until softened, about 10 minutes. Add the garlic and cook until fragrant, another 2 minutes. Add the wine and scrape up any bits at the bottom of the pan. Add the artichoke hearts and cook until the wine has evaporated, 3–5 minutes. Remove from the heat, stir in the thyme and rosemary, season with sea salt and pepper, and set aside.
4. Roll out the pastry to a 10- x 17-inch rectangle that’s 1/8-inch thick. Lay the pastry gently onto the prepared sheet pan. (If you are using store-bought puff pastry, note that it comes in a variety of sizes, so you may need to press two pieces together here to fit our sheet pan.) Lightly score a line around the inside, about 1 inch from the edge, to form a border. Poke holes with a fork throughout the base of the pastry so it doesn’t puff up.
5. Bake until the crust is slightly browned, 7–10 minutes. If necessary, press down on the dough inside of the border with a fork so it doesn’t puff up too much. You want the border to remain slightly higher than the inside. Remove from the oven.
6. Whisk the 2 whole eggs and 1 egg white with the cream. Season with the 1/4 tsp sal the nutmeg, and some pepper.
7. Whisk the remaining yolk with 1 tsp of cold water and brush only the border of the crust with it.
8. Spread the leek mixture evenly over the base of the crust, inside the border. Top with about 1/2 cup of the cheese. Carefully pour the egg mixture over the whole thing, ensuring you get into all the nooks and crannies. Top with the asparagus spears, laid out side by side. Sprinkle with the remaining 1/2 cup cheese.
9. Bake until the crust is puffed and toasty brown and the cheese is bubbling, 15–20 minutes. Top with the chives. Let rest for 5 minutes before cutting.
10. Serve with lemon wedges.

Recipe excerpted from Bisous & Brioche by Laura Bradbury and Rebecca Wellman. Copyright © 2020 by Laura Bradbury and Rebecca Wellman. Reprinted with permission of TouchWood Editions.