June 18, 2019
Stella Star Ingredient: Crème Fraîche
1 (9 inch) store bought pie dough
For the cream mixture ingredients
2 cups half-and-half
4 large eggs
⅓ cup Crème Fraîche
Kosher salt and freshly ground black pepper, to taste
For Vegetable filling:
1 tablespoon olive oil
2 large leeks, sliced
1 1/2 bunches asparagus, divided
3/4 cup freshly shredded Parmesan cheese, plus more to garnish
Zest of 1 lemon
Fresh basil, for garnish
Roll out pie dough
Whisk together all ingredients for the cream mixture in a large bowl until well mixed.
Heat oil in a large skillet over medium-high heat. Add leeks and sauté, stirring occasionally until tender. Slice 1 bunch asparagus into 1 1/2-inch-sized pieces. Add to skillet and cook about 2 minutes until just tender.
Cover bottom of baked crust with Parmesan. Add in asparagus-leek mixture.Use a vegetable peeler to shave the remaining asparagus into ribbons.
Pour in cream filling 3/4 of the way to the top. Arrange remaining asparagus like spokes in a wheel. Sprinkle on lemon zest. Bake about 30 minutes until filling is set. Top with shaved Parmesan cheese and fresh basil leaves.