Etta's Asparagus and Leek Tart Recipe

Name: Etta's Asparagus and Leek Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups asparagus, cut into 1 inch segments (about 1/2 pound); 2 tablespoons butter; 1 ½ cups leeks, cleaned and julienned, white part only; 2 cups emmenthaler cheese, grated; ⅔ cup parmesan cheese, grated; 12 inches sweet tart crust, pre-baked and cooled; 2 teaspoons fresh parsley, chopped; ½ teaspoon fresh thyme, chopped; ½ teaspoon fresh marjoram, chopped; 2 eggs; 2 egg yolks; 2 cups cream; 1 ½ teaspoons salt; ½ teaspoon fresh ground black pepper

Servings: persons

2 cups asparagus, cut into 1 inch segments (about 1/2 pound)
2 tablespoons butter
1 ½ cups leeks, cleaned and julienned, white part only
2 cups emmenthaler cheese, grated
⅔ cup parmesan cheese, grated
12 inches sweet tart crust, pre-baked and cooled
2 teaspoons fresh parsley, chopped
½ teaspoon fresh thyme, chopped
½ teaspoon fresh marjoram, chopped
2 eggs
2 egg yolks
2 cups cream
1 ½ teaspoons salt
½ teaspoon fresh ground black pepper

1
Directions: Preheat the oven to 400F.
2
Bring a pot of water to the boil and blanch the asparagus a few minutes until just barely cooked.
3
Drain and immediately plunge the asparagus in a bowl of ice water.
4
Drain again and set aside.
5
Melt the butter in a saute pan or skillet over medium heat and add the julienned leeks.
6
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.
7
Set aside to cool.
8
Sprinkle half the Swiss and half the parmesan cheeses over the bottom of the prebaked tart shell.
9
Evenly spread the leeks and asparagus in the shell.
10
Sprinkle the vegetables with the herbs and the rest of the Swiss and parmesan.
11
In a bowl, using a whisk, beat the eggs, yolks, cream, salt and pepper.
12
Pour the custard over the filling ingredients.
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.)
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.
15
(You can check by inserting the tip of a small knife into the center of the tart.
16
It should be soft but not runny.)
17
Remove the tart from the oven, slice into wedges, and serve warm.

928

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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: 2 cups asparagus, cut into 1 inch segments (about 1/2 pound), 2 tablespoons butter, 1 ½ cups leeks, cleaned and julienned, white part only, 2 cups emmenthaler cheese, grated, and more.

Yes, Etta's Asparagus and Leek 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!

Etta's Asparagus and Leek Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions