Prep 40 mins
Cook 40 mins
Etta's is the name of a seafood Seattle restaurant owned by Tom Douglas (one of 4 that he owns there) and named after his daughter. I adopted this recipe and have prepared it just as written using Flaky Cream Cheese Pie Crust. The flavors of the asparagus, leek and swiss really shine in this tart.
- 2 cups asparagus, cut into 1 inch segments (about 1/2 pound)
- 2 tablespoons butter
- 1 1⁄2 cups leeks, cleaned and julienned, white part only
- 2 cups emmenthaler cheese, grated
- 2⁄3 cup parmesan cheese, grated
- 12 inches sweet tart crust, pre-baked and cooled
- 2 teaspoons fresh parsley, chopped
- 1⁄2 teaspoon fresh thyme, chopped
- 1⁄2 teaspoon fresh marjoram, chopped
- 2 eggs
- 2 egg yolks
- 2 cups cream
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- Directions: Preheat the oven to 400°F.
- Bring a pot of water to the boil and blanch the asparagus a few minutes until just barely cooked.
- Drain and immediately plunge the asparagus in a bowl of ice water.
- Drain again and set aside.
- Melt the butter in a saute pan or skillet over medium heat and add the julienned leeks.
- 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.
- Set aside to cool.
- Sprinkle half the Swiss and half the parmesan cheeses over the bottom of the prebaked tart shell.
- Evenly spread the leeks and asparagus in the shell.
- Sprinkle the vegetables with the herbs and the rest of the Swiss and parmesan.
- In a bowl, using a whisk, beat the eggs, yolks, cream, salt and pepper.
- Pour the custard over the filling ingredients.
- (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.) Place the tart on a baking sheet and bake for 35 to 40 minutes or until puffed and golden and the custard is set.
- (You can check by inserting the tip of a small knife into the center of the tart. It should be soft but not runny.) Remove the tart from the oven, slice into wedges, and serve warm.