INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees. Wash the asparagus and cut off the  bottom
of the stems that are greenish-white and tough. Bring a pot of  water
to a boil, add 1 tablespoon salt, submerge the asparagus for 30
seconds to blanch, remove the asparagus from the pot and quickly
submerge in iced water to shock. Set the asparagus aside. From the
wild leeks, trim off the dirty roots and snip an inch off the tops,
before washing them carefully in cold water. Heat a saute pan over
medium heat with 1 tablespoon of butter. When the butter begins to
foam add the wild leeks, season with salt and pepper, and cook gently
for 3 to 4 minutes. Add the broth to the wild leeks and simmer until
all of the broth has evaporated but be careful not to burn the leeks.
Remove from the saute pan and allow to cool. Prepare a space to work
with the phyllo dough. Unwrap the dough and cover with a cloth, have  a
brush and the olive oil ready and have a cookie sheet ready on  which
the tart will be baked. Begin by lightly brushing the center of  the
cookie sheet with a film of olive oil. Next, lay the first sheet  of
dough on the cookie pan, brush the dough lightly with oil and  overlap
width-wise the next sheet over only half of the first so that  now the
two sheets make a pastry sheet 50 percent wider (not longer)  than the
original dimension of the pastry. Don't be concerned if the  lengthwise
ends of the dough are overflowing from the edges of the  pan; all of
the edges of the dough will be rolled up to form the  edges of the
tart. Brush the second sheet of dough with oil and lay  another sheet
squarely over the first so that in alternating this  pattern you build
your wide pastry base. Continue to alternate the  dough sheets,
brushing each layer with oil, until you have used half  the package of
dough. Gather the edges of the phyllo between the tips  of your fingers
and begin to roll them toward the center to form the  sides of the
tart. Roll uniformly inward until the rolled edge is  even all around
and the round tart resembles a pizza. Leave a pastry  base of 10 to 12
inches into which the vegetables and cheese will go  after the tart
shell is blind baked. Place the empty tart shell into  the oven and
bake for 6 minutes. Remove the pastry from the oven and  allow to cool
for 10 minutes before filling. This pastry preparation  can be done
over the course of several hours and can even be done a  day or two
ahead if the blind baking is reserved until the last  moment and the
raw pastry is covered with plastic wrap and  refrigerated. To fill the
tart crumble the goat cheese and spread it  evenly over the base of the
tart. Next add an even layer of wild  leeks, followed by the asparagus
which should be fanned, tips out,  from the center of the tart. Season
the tart lightly with salt and  pepper, place into the 375 degree oven
and bake for 15 minutes or  until the cheese has softened and the crust
becomes a rich  golden-brown. Serve immediately. While the tart is
baking (or ahead  of time if possible) prepare the vinaigrette. Place
the red pepper,  mustard, vinegar and 1/4 teaspoon salt and black
pepper in a food  processor. Pulse to chop the red pepper to a fine
dice. When the  pepper has been pulsed enough, begin to drizzle in the
walnut oil to  create an emulsified dressing. Serve the tart with a
small green  salad and a drizzle of red pepper vinaigrette. This recipe
yields 4  to 6 servings.  Comments: The original recipe title as listed
is "Asparagus And Wild  Leek Tart With Goat Cheese And Red Pepper
Vinaigrette".  Recipe Source: MICHAELS PLACE with Michael Lomonaco From
the TV FOOD  NETWORK - (Show # ML-1A35 broadcast 04-19-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net  04-19-1997  Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 488
Calories From Fat: 436
Total Fat: 49.1g
Cholesterol: 56.5mg
Sodium: 480mg
Potassium: 144.5mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 10.4g