Servings: 12 Preparation Time: 75 minutes
2 1/2 cups unbleached all-purpose flour
1 tsp salt
2 Tbsp sugar
1 1/2 sticks really cold butter cut into small pieces
1/2 cup really cold vegetable shortening, cut
— into small pieces
1/4 cup cold water
1/4 cup cold vodka
4 large sweet onions (like Vidalia), cut into
— strips or rings
2 large leeks, cleaned and sliced into .25 inch thick rounds
4 oz butter
2 large garlic cloves, chopped
2 tsp salt
1 tsp black pepper
2 ounces goat cheese
1 cup Parmesan cheese grated
8 large asparagus spears, skin peeled
1 tsp truffle oil
salt and pepper
1. Place half the flour, sugar, salt, in food processor and pulse 3 times to
mix. Add cold butter and shortening to processor and pulse 10 more times.
Add rest of flour and pulse 3 more times. While pulsing 5 more times add
water and vodka through opening. Remove from processor and form with hands
into a large ball. Cut ball in half and form 2 , 4 inch in diameter disks.
Wrap them tightly in plastic wrap and let rest in fridge for .5 hour. Save
one half for another use. Can be frozen.
2. Thoroughly butter your tart pan, making sure you get all the ridges.
3. Role out the pie dough on a lightly floured surface until it is large
enough to fill the tart pan. Carefully fold the dough over your rolling pin
and use the pin to transport the dough over the tart pan. Unfold the dough
onto the pan, centering it so dough is in the middle of the pan.
4. Gently tuck the dough into the tart ridges until the dough neatly is
tucked into the pan. Take your rolling pin and roll it over the edges of
the pan to get a clean edge. Place dough in fridge to rest for 30 minutes.
5. Preheat large pan to medium heat. Place butter, onion, leeks, garlic,
salt and pepper in pan and cover. Cook for 10 minutes. Remove cover and
continue cooking for another 10 minutes. Add more butter if it gets to dry.
Remove from heat and stir in goat cheese.
6. Blanch asparagus in rapidly boiling salted water for minutes or until it
starts to get limp. Remove and shock them in ice water bath. Remove and
thoroughly dry with paper toweling. Place on plate and drizzle with truffle
oil. Season with salt and pepper.
7. Preheat oven to 375 degrees f. Pour onion mixture into tart shell.
Sprinkle top evenly with parmesan cheese. Place in oven and bake until top
of cheese and crust is golden brown. Approximately 45 minutes. Pull out of
oven to let cool for 15 minutes. Gently flex tart tin around perimeter to
loosen pan from crust. Place tart pan on a large can to help remove outer
ring. Arrange asparagus spears on top of tart like spokes on a wheel. Cut
into slices gently with a sharp serrated knife, leaving asparagus centered
in each piece.