Asparagus - and - Emmenthaler Tart Recipe

Name: Asparagus - and - Emmenthaler Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus (preferably white); 2 quarts water boiling, mixed with 4 ts salt; 1 each pie shell (9 inch) (9-in) unbaked; 3 ounces emmentaler cheese well aged, coarsely grated; 3/4 cup milk; 3/4 cup heavy whipping cream; 2 medium eggs lightly beaten; 1/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated; 1 tablespoon kirsch (cherry brandy); 1 teaspoon salt; 2 tablespoons dill weed fresh, snipped, or 1/2 ts dried; 1/4 teaspoon mace ground; 1/4 teaspoon black pepper freshly ground

Servings: persons

1 pound asparagus (preferably white)
2 quarts water boiling, mixed with 4 ts salt
1 each pie shell (9 inch) (9-in) unbaked
3 ounces emmentaler cheese well aged, coarsely grated
3/4 cup milk
3/4 cup heavy whipping cream
2 medium eggs lightly beaten
1/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
1 tablespoon kirsch (cherry brandy)
1 teaspoon salt
2 tablespoons dill weed fresh, snipped, or 1/2 ts dried
1/4 teaspoon mace ground
1/4 teaspoon black pepper freshly ground

1
Preheat oven to 350F (180C).
2
Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long.
3
Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat.
4
Cover and cook asparagus for about 10 minutes, until very tender.
5
Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture.
6
Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center.
7
Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus.
8
Bake the tart, uncovered, for 35 minutes, or until the filling has set.
9
Remove the tart from the oven and cool it for at least 20 minutes before cutting.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound asparagus (preferably white), 2 quarts water boiling, mixed with 4 ts salt, 1 each pie shell (9 inch) (9-in) unbaked, 3 ounces emmentaler cheese well aged, coarsely grated, and more.

Yes, Asparagus - and - Emmenthaler Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus - and - Emmenthaler Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions