Lemony Spring Vegetable Tart with Asparagus and New Potatoes

Welcome the vibrant flavors of the season with a dish that is as beautiful as it is delicious. This Lemony Spring Vegetable Tart is a true celebration of fresh produce, bringing together tender new potatoes, sweet leeks, and crisp asparagus in a rich, creamy custard. All of this is encased in a wonderfully flaky, homemade crust infused with bright lemon zest and fresh herbs. It’s the perfect centerpiece for a weekend brunch, a light lunch, or an elegant vegetarian dinner that truly sings of springtime.

Ingredients

For the Lemony Herb Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 teaspoon fresh thyme leaves, finely chopped
• 1 teaspoon lemon zest
• 3-4 tablespoons ice-cold water

For the Creamy Vegetable Filling:

• 8 oz new potatoes, scrubbed and thinly sliced
• 1 bunch (about 1/2 lb) thin asparagus, tough ends trimmed
• 1 tablespoon olive oil
• 2 medium leeks, white and light green parts only, thinly sliced
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup Gruyère cheese, grated
• 1 tablespoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• A pinch of salt

Instructions

1. Prepare the Crust: In a food processor, pulse the flour and salt. Add the cubed butter, thyme, and lemon zest, pulsing until the mixture resembles coarse crumbs. Drizzle in 3 tablespoons of ice water and pulse until the dough just comes together. If it’s too dry, add the remaining tablespoon of water. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Pre-bake the Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, and bake for another 5-7 minutes, until lightly golden. Set aside.
3. Cook the Vegetables: While the crust bakes, bring a small pot of salted water to a boil. Cook the sliced new potatoes for 5-7 minutes until just tender. Remove with a slotted spoon. Add the asparagus to the same boiling water and blanch for 1-2 minutes until bright green. Immediately transfer to an ice bath to stop the cooking, then drain and pat dry. Cut the asparagus into 1-inch pieces, leaving a few spears whole for decoration.
4. Sauté the Leeks: In a skillet over medium heat, warm the olive oil. Add the sliced leeks and cook gently for 8-10 minutes, stirring occasionally, until soft and sweet. Do not let them brown.
5. Assemble the Tart: Scatter the cooked leeks evenly over the bottom of the pre-baked crust. Arrange the sliced potatoes and chopped asparagus over the leeks. Sprinkle half of the grated Gruyère cheese on top.
6. Make the Custard: In a medium bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and pepper until smooth.
7. Bake: Carefully pour the egg mixture over the vegetables in the tart shell. Sprinkle with the remaining cheese and arrange the whole asparagus spears on top if desired. Bake for 30-35 minutes, or until the center is just set (it should have a slight wobble) and the top is golden brown.
8. Rest and Serve: Let the tart cool in the pan for at least 15 minutes before removing the outer ring. This allows the filling to set properly, making it easier to slice. Serve warm or at room temperature.

Nutrition Information

Per serving (1/8th of the tart)