Yield: 6 servings
|1½ cup||All purpose flour|
|½ cup||(1 stick) chilled unsalted butter, cut into pieces|
|4 tablespoons||(about) ice water|
|10||Asparagus spears, trimmed, cut into 1-inch pieces|
|3 tablespoons||Olive oil|
|2||Red bell peppers, cut into matchstick-size strips|
|2||Green bell pcppcrs, cut into matchstick-size strips|
|2 smalls||Leeks (white and pale green parts only), cut into matchstick-size strips|
|1 cup||Grated Gruyere cheese (about 4 oz)|
|1 cup||Grated mozzarella cheese (about 4 oz)|
FOR CRUST: Blend 1½ C flour, 1 t sugar and ¼ t salt in food processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough water by tablespoonfuls until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
Preheat oven to 350'F. Grease 9 inch-diameter tart pan with removable bottom. Roll out dough on lightly floured work sufface to ⅛-inch-thick round. Transfer dough to prepared tart pan. Trim edges. Freeze 15 minutes. Line crust with foil. Fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until light golden on edges, about 15 minutes. (Can be made 1 day ahead. Cool.
FOR FILLING: Bring large pot of water to boil. Add asparagus and blanch 2 minutes. Drain. Transfer to bowl of ice water and cool.
Drain. Heat oil in heavy large skillet over high heat. Add bell peppers and leeks and saute until just tender, about 10 minutes.
Transfer to bowl. Mix in asparagus. (Can be prepared 4 hours ahead.
Cover and let stand at room temperature.) Preheat oven to 350'F. Mix Gruyere into vegetables. Transfer mixture to crust. Sprinkle with mozzarella cheese. Bake tart until cheese melts, about 10 minutes. Serve hot.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>