I recently discovered this wonderful tart in ‘Wood Fired Cooking’ by Mary Karlin.  This tart is wonderful in part because it is so flexible. It’s made with leftover risotto; it is gluten free and can be made vegetarian or not depending on your guests and what you have in the fridge. Did I mention that it’s delicious and I went back for seconds?

Risotto, Leek and Asparagus Tart, Adapted From ‘Wood Fired Cooking’ by Mary Karlin

Makes 1 10” Tart, serves three hungry people as a main course or 6 as a side dish.

2 ½ cups leftover risotto, I made a double batch of plain parmesan risotto the night before and set what I needed for the tart aside.

*Mary Karlin notes that you can use leftover risotto that you have frozen and saved for this purpose.  What a great idea, huh?  I will do this every time I make risotto from now on.

1 cup of asiago, parmesan or pecorino romano cheese.

3 Tbsp. fresh thyme leaves

12-14 asparagus stalks, trimmed, peeled, and cut into 4 inch pieces

Salt and Pepper

4 leeks, white part only, sliced into thin rounds

Grated zest of ½ lemon

3 large eggs, beaten

*Variations:  Mary Karlin suggests adding cubed crisped pancetta, smoked chicken or duck to the filling.  I would also recommend crispy bacon, diced prosciutto and any vegetable combination that makes your mouth water.

Pre heat the oven to 375F

Heat 3 Tbsp of the olive oil in a 10 inch ovenproof skillet.  Line the bottom and sides of the pan or dish with the risotto mixture and press to form an evenly solid crust. Make sure that the sides are just as thick as the bottom.  If the sides are thinner, especially at the top, the rice can dry out turn into jaw breakers before the rest of the tart is done.    Sprinkle 1 Tbsp. thyme leaves over the risotto and coat with ½ cup of the cheese. Bake in the oven for 15-18 minutes, or until golden.

While the tart crust is baking, toss the asparagus in olive oil and salt. Roast on a baking sheet in the oven until slightly browned, about 10 minutes.

Heat the remaining 2 Tbsp olive oil over medium heat in a skillet and sauté the leeks until soft, about 7 minutes. Lightly salt and set aside.

Line the baked crust with the remaining 2 Tbsp thyme leaves the lemon zest and sautéed leeks.  Arrange the asparagus in a starburst pattern over the leeks.  Pour the eggs over the filling.  Top with the remaining cheese.  Bake in the oven until the eggs are firm and the cheese has formed a golden brown crust, about 25 minutes.

Remove the tart form the oven and let stand for 10 to 15 minutes.  Cut into wedges and serve.

Enjoy!