Makes 1-9” tart
No worries if you can’t find these spring alliums. I wrote in some options you could find no matter the season.
1 disc Pie dough recipe
4 slices of bacon, cut into 1” pieces,
1 large stalk spring onion, thin sliced crosswise (or 4 scallions white and greens, separated)
2 stalks green garlic, stalks sliced (2 garlic cloves, very finely chopped)
Small handful ramps, stalks finely chopped, leaves sliced thinly crosswise into ribbons, separated (or scallion greens)
½ tsp Kosher salt, plus more
½ cup gruyere, shredded
¼ cup heavy cream
Small handful garlic chives, very finely chopped (or regular chives)
6-7 thick stalks asparagus, thinly peeled with a peeler lengthwise
Fresh ground black pepper
Aleppo pepper or red chile falke
Instructions and Assembly:
Remove one dough from freezer and save other for another use. (or double the quiche recipe and have two!)
Roll dough out on a lightly floured surface, adding more flour to board or surface of dough as needed, till dough is about 11”- 12” round. Gently transfer dough to tart pan, and press the crust into pan and up the sides. Run rolling pin over the top of tart pan to trim the dough. Place pan in freezer to firm up butter, 15 minutes. Preheat oven to 400.
Remove crust from freezer and line inside of tart shell with one sheet of aluminum foil. Fill inside of foil with baking beans or pie weights. Place tart pan on a baking sheet and bake, until crust is just starting to turn light golden, 12-15 minutes. Remove from oven and let cool.
Meanwhile, cook bacon, in a small skillet over medium heat, until crisp, 5-8 minutes. Remove with a slotted spoon to a paper towel lined plate.
Turn heat to medium-low and drain excess bacon fat from pan leaving a layer of fat across the bottom. Add spring onion, green garlic, ramps stalks and a pinch of salt to the bacon fat and cook until just barely tender 3-5 minutes, let cool.
In a large bowl whisk eggs, cheese, heavy cream, ½ tsp kosher salt until well combined. Add reserved bacon, sauteed vegetables, ramp greens, garlic chives, shaved asparagus and pepper to taste, mix until combined.
Pour mixture into cooled tart shell and spreading contents evenly. Bake until edges of tart are puffed and center of tart is just cooked, 20-25 minutes, rotating sheet halfway. A toothpick inserted into center should come out clean. Top with aleppo pepper and flakey salt. Let cool 15 minutes before serving.
You could just as easily throw the all the contents into the food processor to make this a puréed pesto. I do it in batches because I like having a more control over the size of each component. It’s a little more work but the end result is a more textured pesto that holds up to pasta, fish or chicken.read more
I love cold food on a hot hot summer day. Prepare it in the morning, go to the beach, come home, season and enjoy. Fast, easy and super refreshing.read more
Serves 8read more