Sunburst Spring Vegetable Tart

bon COOK Products Used:
Perforated Baking Sheet,Fluted Pie Mold, FRENCH PANTRY Herbs De Provence Mustard, Pie Weights, Medium Round Mold, Octagonal Bonmat, Cake Server Knife

Ingredients

• 1 Refrigerated Pie Crust

• 4 asparagus spears (hard end removed and cut into 4-inch pieces)

• 2 medium carrots (peeled and cut into 4-inch pieces)

• 2 leeks (white and light green parts only, cut into 4-inch pieces

• 4 large eggs

• 1/2 cup plain Greek yogurt

• 2 Tablespoons FRENCH PANTRY Herbs De Provence Mustard

• 1/4 tsp kosher salt

• 1/4 tsp black pepper

Directions

1. Preheat oven to 400 degrees F. Place Fluted Pie Mold on Perforated Baking Sheet. On Roul'pat, lightly roll out the pie dough. Fit the doubt into the Fluted Pie Mold, pressing into place and trimming off any excess the flows over the top. Line the pie crust with foil, then fill with pie weights. Bake for 10 minutes, then remove from oven. Remove foil and weights. Let cool.

2. Increase oven temperature to 425 degrees. F. Place Medium Round Mold on Microwave Safe Plate. Place Asparagus, carrots, and leeks in mold. Cover with Octagonal bonmat, and cook in microwave for 3 minutes.

3. Uncover and pat the vegetables dry with a paper towel.

4. In Stainless Mixing Bowl, whisk together the eggs, yogurt, mustard, salt and pepper. Pour the egg filling into the baked crust, then arrange the vegetables on top.

5. Bake the tart for 20-25 minutes, until lightly golden and a knife inserted in the center comes out clean. Transfer to a cooling rack and let rest 5 minutes before slicing, (using the Cake Server Knife) or cool completely and unmold onto a serving platter. Serve warm or at room temperature.