Creamy Asparagus Tart

116

recipe adapted from “Home Cooking with Jean-Georges”

Creamy Asparagus Tart

Ingredients

  • 1 tbsp neutral oil, like canola
  • 1 large leek, cleaned and thinly sliced
  • 10 asparagus stalks, tipped and cleaned
  • 2 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup gruyere, shredded
  • 2 large eggs, lightly beaten
  • salt and pepper
  • freshly grated nutmeg
  • 1 tart shell, blind baked  (i use this one)
  • 2 tbsp fresh dill or parsley, chopped

Instructions

  • Preheat oven to 350°F.
  • Add oil to a large skillet and place over medium heat. cook leeks for 5-8 minutes, until leeks are translucent.
  • Add asparagus and toss until lightly browned, 2 to 3 minutes more.
  • Meanwhile, in a large saucepan, melt the butter over medium-low heat. Add the flour and stir constantly for two minutes, until the mixture clings to the bottom of the pan and begins to smell nutty. Whisking constantly, slowly whisk in the milk and cream. Bring the mixture to a boil, cook for two minutes, then remove from heat. Quickly whisk in the gruyere until completely smooth. allow to cool for several minutes.
  • Whisk in the eggs, one at a time, until incorporated and mixture is smooth again. Season with salt, pepper and nutmeg. 
  • Lay the asparagus down in the blind-baked tart shell in rows, sprinkling the leeks over top. pour the egg mixture over top, spreading it in an even layer. 
  • Bake until golden brown and a knife inserted in the center comes out clean, 45 minutes to an hour. Let cool for 20 minutes. unmold and serve warm or at room temperature, sprinkled with fresh herbs.
  • 1 tbsp neutral oil, like canola
  • 1 large leek, cleaned and thinly sliced
  • 10 asparagus stalks, tipped and cleaned
  • 2 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup gruyere, shredded
  • 2 large eggs, lightly beaten
  • salt and pepper
  • freshly grated nutmeg
  • 1 tart shell, blind baked  (i use this one)
  • 2 tbsp fresh dill or parsley, chopped
Author: Caroline Chambers

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