Asparagus Leek Tart

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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Fit pre made pie crust into a 9 inch tart pan, with removal bottom (if you use the crusts that come rolled -- usually don't have to roll out creases).
  • Press pastry into sides of pan, put into freezer for 15 minutes.
  • Blind bake for 15 to 17 minutes until crust is golden, cool completely.
  • Spread asparagus on a large jellyroll pan; spray with cooking spray and shake to get all sides, sprinkle with salt, roast until tender about 10 minutes.
  • Cool and transfer to a plate.
  • In a large skillet over med heat, melt butter. Add leeks, dill and salt (optional) cover and cook over med low heat until leeks have softened, 5 to 6 minutes.
  • Transfer to small bowl.
  • In a med bowl, whisk together milk and eggs, leeks and pepper.
  • Pour unto crust.
  • Arrange asparagus on top of milk mixture; sprinkle top with cheese.
  • Bake until filling is set and golden on top, approx 30 minutes.
  • Cool on a wire rack 30 minutes.
  • Serve warm or at room temperature.
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