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 lb asparagus, preferably white; 2 quarts boiling water; 4 teaspoons salt; 9 inches unbaked pie shells; 3 ounces emmenthaler cheese, coarsely grated; ¾ cup milk; ¾ cup whipping cream; 2 medium eggs, lightly beaten; ¼ cup freshly grated parmesan cheese; 1 tablespoon kirschwasser; 1 teaspoon salt; 2 tablespoons fresh dill, snipped; ¼ teaspoon ground mace; ¼ teaspoon fresh ground black pepper

Servings: persons

1 lb asparagus, preferably white
2 quarts boiling water
4 teaspoons salt
9 inches unbaked pie shells
3 ounces emmenthaler cheese, coarsely grated
¾ cup milk
¾ cup whipping cream
2 medium eggs, lightly beaten
¼ cup freshly grated parmesan cheese
1 tablespoon kirschwasser
1 teaspoon salt
2 tablespoons fresh dill, snipped
¼ teaspoon ground mace
¼ teaspoon fresh ground black pepper

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

816

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 14 ingredients. The key ingredients include: 1 lb asparagus, preferably white, 2 quarts boiling water, 4 teaspoons salt, 9 inches unbaked pie shells, 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