Ingredients for Asparagus Leek Gruyere Tart In Tarragon Savory Custard
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup + 2 tablespoons unsalted butter
- 1 large egg yolk
- 2 medium leeks (white and light green parts only)
- 1 pound asparagus, tough ends trimmed and cut into 1-inch pieces
- 1/8 teaspoon black pepper
- 1 cup heavy cream
- 4 large eggs
- 1 tablespoon chopped fresh tarragon
- 2-3 tablespoons ice water
- 1/2 cup grated Gruyère cheese (optional)
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How to Make Asparagus Leek Gruyere Tart In Tarragon Savory Custard
- Preheat oven to 375°F (190°C).
- Prepare the pie crust: If making from scratch, follow your preferred recipe. If using puff pastry, thaw according to package directions.
- Roll out the dough and fit it into a 9-inch tart pan with a removable bottom.
- Blind bake the crust for 15 minutes by lining it with parchment paper and pie weights or dried beans.
- Meanwhile, prepare the filling: Trim and thinly slice 1 pound of asparagus and 2 leeks (white and light green parts only).
- Sauté the leeks in 2 tablespoons of butter until softened, about 5 minutes. Add the asparagus and cook until tender-crisp, about 5 more minutes.
- In a bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup grated Gruyère cheese (optional), 1 tablespoon chopped fresh tarragon, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Pour the egg mixture over the cooked asparagus and leeks in the tart shell.
- Bake for 35-40 minutes, or until the custard is set and lightly golden brown.
- Let cool slightly before removing from the pan and serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
7g
Fat
107g
Carbs
7g
