Spring veggie tart

Prep: 45 minutes Cook: 65 minutes Makes: 1 tart, serves 6

1⁄2 recipe sesame whole wheat tart dough, see recipe 1⁄2 medium leek, tough green ends removed, white section split lengthwise, rinsed 2 tablespoons extra-virgin olive oil 1⁄2 cup fresh shelled or thawed frozen peas 2 cloves garlic, crushed 1⁄4 bunch skinny asparagus 2 teaspoons minced fresh cilantro, basil, chives or parsley (or a combination) 1⁄8 teaspoon dried or fresh minced thyme 1⁄2 cup shredded fontina or brick cheese, shredded 3 large eggs 1⁄2 cup heavy (whipping) cream or half-and-half 1⁄4 cup skim milk 1⁄4 teaspoon salt 1⁄8 teaspoon freshly ground black pepper

1 Have a 9- or 9 1⁄2-inch tart pan with removable bottom ready. Alternatively, use a shallow 9-inch pie plate.

2 Lightly flour 1 sheet of wax paper. Put the dough disk onto the paper and cover with another sheet of floured wax paper. Roll gently with a rolling pin, lifting the paper occasionally to loosen the dough and turning the dough over several times, until it is a uniform circle about 12 inches in diameter and 1/4-inch thick. Remove the top sheet of wax paper. Loosen the dough from the bottom sheet of wax paper, then fold the dough in half and gently put into tart pan. Unfold and gently fit dough over bottom of pan and up the sides. Trim edge. Refrigerate at least 1 hour or up to overnight (cover it well).

3 Heat oven to 400 degrees. Press a piece of foil over bottom of crust. Fill crust with pie weights or dried beans (this prevents puffing). Bake until crust is nearly opaque, about 20 minutes. Carefully remove foil and beans. Bake until golden, 3 to 5 minutes. Cool. The crust can be partially baked several hours in advance (or even overnight).

4 Meanwhile, for filling, thinly slice the white portion of the leek and some of the tender green. Heat olive oil in a large skillet over medium. Add leek; cook until golden, about 3 minutes. Add peas and garlic, cook and stir 1 minute. Remove from heat.

5 Trim off the asparagus tips and reserve them. Cut the stems into 1/8-inch thick pieces. Stir tips and stems into the cooled leeks along with the herbs. (Filling can be refrigerated overnight.)

6 To cook the tart, heat the oven to 350 degrees. Set the tart shell, in its pan, on a baking sheet. Spread the vegetable mixture over the bottom of the tart crust. Sprinkle cheese over vegetables. Beat eggs, cream, milk, salt and pepper in a small bowl until smooth. Slowly pour the egg mixture over the vegetables being careful not to get any between the crust and the pan, or you will have sticking later.

7 Carefully put the tart into the oven. Bake until filling is set and golden brown, 35-38 minutes. Cool on wire rack. Unmold from pan (or slice directly in the pan if using a pie plate). Serve warm.

Nutrition information per serving: 444 calories, 34 g fat, 15 g saturated fat, 151 mg cholesterol, 25 g carbohydrates, 3 g sugar, 10 g protein, 515 mg sodium, 2 g fiber