Artichoke & Asparagus Tart

• 1¼ cups all-purpose flour
• Pinch sea or kosher salt
• 10 tablespoons butter, chilled and cubed
• ¼ cup cold water, added in tablespoons as needed
• 4 eggs
• ¼ cup crème fraiche or sour cream
• 8 oz gruyere cheese (7 oz + 1 oz)
• 5-6 sprigs of thyme, leaves removed
• 1 bunch of scallions, greens only, sliced thinly
• 1 jar CaraMia asparagus
• ½ jar CaraMia grilled artichoke hearts
• ¼ cup CaraMia sun dried tomatoes

In a food processor, pulse the flour and salt for about 10 seconds. Add butter in a few chunks at a time and pulse until the mixture forms small pebble-size pieces. Add cold water 1 tablespoon at a time, and pulse until the dough comes together. If it’s too wet, add a tablespoon of flour to get to desired consistency.

Lightly flour a cutting board and place dough, shaping it into a ball. Knead gently then flatten into a disk with your hand. Wrap in plastic wrap and let rest in the refrigerator for a minimum of one hour and up to one day.

Heat oven to 350F. Roll out pastry and place in a parchment-lined pie plate or cast-iron pan. Blind bake for 15 minutes or until just starting to turn golden brown.

In a large bowl, whisk eggs then add crème fraiche and combine well. Add herbs and scallion greens, stir well. Add 7 oz of cheese and combine. Pour into pie crust and place artichokes, asparagus and sun dried tomatoes on the filling in any pattern you prefer. Top the filling with the remaining 1 oz gruyere cheese.

Return to oven to cook for 30 minutes or until eggs are set and crust is golden brown. If the filling isn’t cooked but the pastry is, wrap the crust with a piece of foil. When cooked through, remove from oven and let cool.