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-CRUST-
1 1/2 c All purpose flour
1 ts Sugar
1/4 ts Salt
1/2 c (1 stick) chilled unsalted
-butter, cut into pieces
4 tb (about) ice water
FILLING
10 Asparagus spears, trimmed,
-cut into 1-inch pieces
3 tb Olive oil
2 Red bell peppers, cut into
-matchstick-size strips
2 Green bell pcppcrs, cut into
-matchstick-size strips
2 sm Leeks (white and pale green
-parts only), cut into
-matchstick-size strips
1 c Grated Gruyere cheese
-(about 4 oz)
1 c Grated mozzarella cheese
-(about 4 oz)
FOR CRUST: Blend 1 1/2 C flour, 1 t sugar and 1/4 t salt in food
processor. Add butter and cut in using on/off turns until mixture
resembles coarse meal. Blend in enough water by tablespoonfuls until
dough begins to clump together. Gather dough into ball; flatten into
disk. Wrap in plastic and refrigerate 1 hour.
Preheat oven to 350’F. Grease 9 inch-diameter tart pan with removable
bottom. Roll out dough on lightly floured work sufface to
1/8-inch-thick round. Transfer dough to prepared tart pan. Trim
edges. Freeze 15 minutes. Line crust with foil. Fill with dried
beans. Bake 15 minutes. Remove foil and beans. Bake until light
golden on edges, about 15 minutes. (Can be made 1 day ahead. Cool.
Wrap tightly.)
FOR FILLING: Bring large pot of water to boil. Add asparagus and
blanch 2 minutes. Drain. Transfer to bowl of ice water and cool.
Drain. Heat oil in heavy large skillet over high heat. Add bell
peppers and leeks and saute until just tender, about 10 minutes.
Transfer to bowl. Mix in asparagus. (Can be prepared 4 hours ahead.
Cover and let stand at room temperature.)
Preheat oven to 350’F. Mix Gruyere into vegetables. Transfer mixture
to crust. Sprinkle with mozzarella cheese. Bake tart until cheese
melts, about 10 minutes. Serve hot.
Yields
6 servings
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