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1
Directions: Preheat the oven to 400F.
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Bring a pot of water to the boil and blanch the asparagus a few minutes until just barely cooked.
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3
Drain and immediately plunge the asparagus in a bowl of ice water.
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4
Drain again and set aside.
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5
Melt the butter in a saute pan or skillet over medium heat and add the julienned leeks.
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Saute a few minutes then cover and turn the heat to low and slowly cook leeks until soft, stirring occasionally, about 15 to 20 minutes.
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Set aside to cool.
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8
Sprinkle half the Swiss and half the parmesan cheeses over the bottom of the prebaked tart shell.
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9
Evenly spread the leeks and asparagus in the shell.
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10
Sprinkle the vegetables with the herbs and the rest of the Swiss and parmesan.
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11
In a bowl, using a whisk, beat the eggs, yolks, cream, salt and pepper.
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12
Pour the custard over the filling ingredients.
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13
(Tip: it's easier to fill the tart without spilling over the edge if you put half the custard in a Pyrex measuring cup and pour it into the tart when the tart is already in the oven.)
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14
Place the tart on a baking sheet and bake for 35 to 40 minutes or until puffed and golden and the custard is set.
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15
(You can check by inserting the tip of a small knife into the center of the tart.
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16
It should be soft but not runny.)
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17
Remove the tart from the oven, slice into wedges, and serve warm.
