Milanese Risotto, Leek, and Asparagus Tart Recipe

Name: Milanese Risotto, Leek, and Asparagus Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups leftover risotto milanese or other risotto; 1 3/4 cups Asiago or pecorino romano cheese, coarsely grated; 5 tablespoons olive oil, plus more for coating; 3 tablespoons fresh thyme leaves; 12 to 14 stalks asparagus, trimmed, peeled, and cut into 4-inch pieces; Kosher salt; 4 leeks (white part only), sliced lengthwise into eighths; Grated zest of 1/2 lemon; 1/2 teaspoon freshly ground white pepper; 3 large eggs, beaten; 5 sprigs thyme

Servings: persons

2 1/2 cups leftover risotto milanese or other risotto
1 3/4 cups Asiago or pecorino romano cheese, coarsely grated
5 tablespoons olive oil, plus more for coating
3 tablespoons fresh thyme leaves
12 to 14 stalks asparagus, trimmed, peeled, and cut into 4-inch pieces
Kosher salt
4 leeks (white part only), sliced lengthwise into eighths
Grated zest of 1/2 lemon
1/2 teaspoon freshly ground white pepper
3 large eggs, beaten
5 sprigs thyme

1
Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
2
Toss the risotto with 1 cup of the Asiago cheese.
3
Heat 3 tablespoons of the olive oil in a 10-inch ovenproof skillet or clay casserole.
4
Line the bottom and sides of the pan or dish with the risotto mixture and press to form a solid crust.
5
Sprinkle with 1 tablespoon thyme leaves and coat with 1/2 cup of the cheese.
6
Bake in the oven for 15 to 18 minutes, or until golden.
7
Lightly toss the asparagus in olive oil and salt, then roast on a baking sheet in the oven until slightly browned, about 15 minutes.
8
Slice the leeks crosswise into 1/4-inch slices and rinse well.
9
Heat the remaining 2 tablespoons olive oil over medium heat in a skillet and saute the leeks until soft, about 7 minutes.
10
Lightly salt and set aside.
11
Line the baked crust with the remaining 2 tablespoons thyme leaves, the lemon zest, and sauteed leeks, and then arrange the asparagus in a starburst pattern.
12
Lightly salt and add the pepper.
13
Pour the eggs over the filling.
14
Top with the remaining cheese and a fan of the thyme sprigs.
15
Bake in the oven until the eggs are firm and the cheese has formed a golden brown crust, about 25 minutes.
16
Remove from the oven and let stand for 10 to 15 minutes.
17
Turn out by placing a cutting board over the top, then flip over to turn the tart onto the cutting board.
18
Place a large plate over the top of the tart and flip over again so the asparagus side is on top.
19
Cut into wedges and serve warm.

550

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 1/2 cups leftover risotto milanese or other risotto, 1 3/4 cups Asiago or pecorino romano cheese, coarsely grated, 5 tablespoons olive oil, plus more for coating, 3 tablespoons fresh thyme leaves, and more.

Yes, Milanese Risotto, Leek, and Asparagus 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!

Milanese Risotto, Leek, and Asparagus Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions