Asparagus And Wild Leek Tart With Goat Cheese Recipe


  • 1 lb Pencil asparagus
  • 1/2 lb Wild leeks (ramps), or possibly scallions
  • 3 Tbsp. Unsalted butter
  • 1/2 c. Chicken broth
  • 1/2 pkt Phyllo dough
  • 1/3 c. Extra-virgin extra virgin olive oil more if needed
  • 6 ounce Fresh goat cheese
  • 1/2 sm Red pepper ribs, seeds removed
  • 2 Tbsp. Dijon mustard
  • 1/4 c. White wine vinegar
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 c. Walnut oil


Preheat Oven To 375 Degrees. Wash The Asparagus And Cut Off The Bottom Of The Stems Which Are Greenish-white And Tough. Bring A Pot Of Water To A Boil, Add In 1 Tbsp. Salt,…

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