Asparagus and Mushroom Tart

This recipe went through a lot of evolution between making a shopping list and rolling out the dough.  First, I was going to make a quiche, but I was out of store-bought crust and didn't feel like making one.  Then I thought maybe pizza, and didn't have any sauce or enough mozzarella.  Buckwheat galettes sounded good, but they involve a lot of standing and I had a muscle spasm in my back.  That brought me back to quiche, which now did not seem like so much work compared to crepes, and I made it easier by turning it into a tart with a part buckwheat crust.

This didn't seem like so many ingredients when I was making it.  The first six are the crust.  Maybe it didn't seem like a lot because I was inventing as I went, using items out of the fridge to get rid of them before vacation.  I'll only be away for a week and Bruin Smurf will be home to take care of Molly and throw out anything scary in the fridge, but I'm always convinced everything is going to spoil.

This crust was much better than the last time I used buckwheat flour in one.  Using half regular flour gave it structure and a milder taste.  No longer gluten-free, but I don't care about that.

*3/4 C buckwheat flour
3/4 C all-purpose flour, plus more for dusting
1/2 C shortening, chilled
1/4 tsp kosher salt
1 Tb apple cider vinegar, chilled
cold water as needed
1/2 lb asparagus
1 large portobello mushroom
*1/4 C diced onion
*1 rib celery, diced
2 cloves garlic, minced
salt and pepper
1 Tb olive oil
*1 C mozzarella cheese
1 egg
*1/2 C milk

1.  In a bowl, stir together flours and salt.  Cut in shortening until pea-sized.  Sprinkle in vinegar and just enough water to make the dough come together.  It should still feel fairly dry.  Wrap in plastic or wax paper and refrigerate for half an hour.

2.  Thinly slice the mushroom cap, and cut any long strips in half.  Heat oil in a skillet over medium heat.  Cook the diced onion, garlic, and celery in the oil until wilted, then add the mushrooms.  Cover and cook over medium-low until the mushrooms are done, about five minutes.

3.  While that's going, cut off the tough ends of the asparagus and cut into inch-long pieces.  Simmer in a medium saucepan with water to cover and a dash of salt until just turning bright, but not too soft. Drain immediately.

4.  Toss together mushroom mix and asparagus and season with salt and pepper to taste, keeping in mind there will be cheese.

5.  Roll out the dough on a floured surface and place in a 9" tart pan (or 8" pie tin).  Chill while oven is preheating to 375º.

6.  When oven is ready, move crust to a baking sheet, in case of leakage.  Spread half of the vegetable mixture in the crust, followed by half of the cheese.  Repeat.  Beat together egg and milk and gently pour evenly over the filling.  Bake until cheese is golden and edges of crust are browned, 25-30 minutes.  Allow to cool before removing tart ring and slicing.

Serves 6-8, depending on how many side dishes you have

Difficulty rating  :)