The weather this past Saturday was so gorgeous that it absolutely called for my first farmer's market haul of the season. I came home with spring asparagus, peas, yellow squash and some beautiful crisp baby arugula. Now to turn them all into dinner!
I haven't made quiche in a while so I thought it would be a good way to gather all the vegetables into one dish. But I also wanted something with a bit more oomph. Experimenting with different condiments is a great way to interject extra flavor and one of the easiest oomph additions is mustard.
I grabbed my fridge staple, Maille Dijon Original Mustard, and got creative with the pastry dough. I already knew adding it to the egg base would be great but I was hoping for a crust with an extra savory note. Success! My standard savory butter crust with a touch of olive oil and a big dollop of the mustard got me the exact burst of flavor I was after.
I served the tart with the fresh arugula on top, dressed in a mustard vinaigrette, of course. This dish definitely didn't last long in my house and now I really want to make another one. Enjoy!
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Yield: 8 Servings
Savory Spring Vegetable Tart
prep time: 25 Mcook time: 55 Mtotal time: 80 M
Recipe for a cheesy savory tart filled with asparagus, peas and yellow squash.
- 1 1/2 Cups all-purpose flour
- 1/2 Teaspoon salt
- 1 Stick (8 tablespoons) unsalted butter, chilled and cut into 1" pieces
- 1 Tablespoon olive oil
- 2 Teaspoons Maille Dijon Originale Mustard
- 1/4 Cup ice water
- 3 Eggs
- 1/2 Cup heavy cream
- 1/4 Cup whole milk
- 1 Tablespoon Maille Dijon Originale Mustard
- 1/4 Teaspoon salt
- 1/4 Teaspoon black pepper
- 1 Cup shredded fontina cheese
- 6 Stalks asparagus
- 1 Cup peas
- 1 Large yellow squash
- Add the flour, salt and butter to a food processor and pulse a few times until the mixture resembles coarse crumbs. Add the mustard and olive oil and pulse a couple more times. Pour in the ice water and pulse until the mixture forms a dough ball. Cover with plastic wrap and refrigerate for at least one hour.
- Pre-heat the oven to 350 degrees.
- On a well floured surface, roll out the dough to an 10" round and place into an 8" cast iron skillet.
- In a large bowl, whisk together the eggs, cream, milk, mustard, salt and pepper. Stir in the shredded cheese and the peas.
- Thinly slice the asparagus and squash. Alternatively, you can use a vegetable peeler to slice thin strips. Add to the egg mixture and pour into the prepared pan. Bake for 50 to 55 minutes or until the mixture is set.
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This recipe is sponsored by Maille. Thank you for supporting the products I love and use in my kitchen.