There is something about French Provencal food that really speaks to me. Haute Provence cuisine is a much lighter and simpler style of cooking verses Haute Cuisine, which is what a lot of people associate with French cooking. Provence-Alpes-Côte d’Azur region of France is teeming with lavender fields, groves of citrus and olives trees, fresh vegetables, fruits, herbs and berries that are sold at farmer’s markets throughout the countryside. Chefs in this region take full advantage of the sunny climate and the proximity to the sea with dishes that are more Mediterranean than what you’d find in traditional Parisian fare.
On my travels around the South of France and into the Alps, breakfast often consisted of café au lait, a croissant, fruit, cheese and maybe a little yogurt. Lunch and dinners always seemed to be a relaxed meal with chilled rose’ flowing.
The French are skilled at serving something with a richness to it along with something fresh and crisp. Salads are often served with a ripe slice of Brie or a poached egg on top. It makes a nice contrast of flavors and textures and the fat or oil creating the richness will satisfy most appetites.
This simple asparagus tart can be made with store bought puff-pastry or unsweetened pie dough, but I prefer to use a homemade savory pastry dough, which is quick and easy to make with a food processor. The sautéed leeks have a delicious sweetness to them that ties all of the other flavors together making this a delectable tart. Served with a simple salad and a glass of white or rose’ wine, and you’ll have a perfect Provencal meal.
- 12 asparagus spears, washed and ends trimmed
- 1 leek, washed and diced
- 1 cup grated Emmentaler or Gruyere cheese
- 1 tablespoon butter
- 1 clove garlic, minced
- Zest of 1 lemon
- Thyme sprigs
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- In a small pan, melt the butter over low/medium heat.
- Add the leeks and sauté until they soften but are not browned, about 5 minutes.
- Just before removing from heat, add the garlic and stir into the butter and leeks.
- Remove from heat and set aside.
- Roll out pastry dough to a 12 x 14 rectangle.
- Fold edges over to create a border.
- Place on sheet pan that has been covered with parchment paper.
- Spread the leek and garlic mixture over the dough, inside of the pastry border.
- Season with salt and pepper and then sprinkle the cheese on top of the leeks.
- Arrange the asparagus spears on top of the tart and season again with a bit of salt and pepper.
- Sprinkle the lemon zest over the tart.
- Place in oven and bake for 30 minutes or until tart is nicely browned and the asparagus are tender.
- 2 cups flour
- 1¾ sticks unsalted butter, cut in tablespoon size pieces
- ¾ cup ice water
- 1 teaspoon salt
- ½ teaspoon mixed dried herbs
- In a food processor or by hand, cut together the butter, flour, herbs and salt until just barely blended (there should still be small pea size bits of butter in the mix).
- Add the ice water a little at a time, pulsing the processor a few times each time you add the water or tossing with a fork. Only add enough water for the dough to just hold together. It may appear a little lumpy, which is fine.
- Remove the dough and form into a ball, wrap in plastic wrap or wax paper and chill for 30 minutes or so.
- Use as described above.
