Ingredients
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2
-
2
-
1 1/2
-
2
-
2/3
-
12
-
2
-
1/2
-
1/2
-
2
-
2
-
2
-
1 1/2
-
1/2
-
Directions
Etta’s Asparagus and Leek Tart, 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 recipe #66029 The flavors of the asparagus, leek and swiss really shine in this tart
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Steps
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1
Done
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Directions: Preheat the Oven to 400f. |
|
2
Done
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Bring a Pot of Water to the Boil and Blanch the Asparagus a Few Minutes Until Just Barely Cooked. |
|
3
Done
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Drain and Immediately Plunge the Asparagus in a Bowl of Ice Water. |
|
4
Done
|
Drain Again and Set Aside. |
|
5
Done
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Melt the Butter in a Saute Pan or Skillet Over Medium Heat and Add the Julienned Leeks. |
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6
Done
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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. |
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7
Done
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Set Aside to Cool. |
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8
Done
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Sprinkle Half the Swiss and Half the Parmesan Cheeses Over the Bottom of the Prebaked Tart Shell. |
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9
Done
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Evenly Spread the Leeks and Asparagus in the Shell. |
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10
Done
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Sprinkle the Vegetables With the Herbs and the Rest of the Swiss and Parmesan. |
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11
Done
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in a Bowl, Using a Whisk, Beat the Eggs, Yolks, Cream, Salt and Pepper. |
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12
Done
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Pour the Custard Over the Filling Ingredients. |
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13
Done
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(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. |
|
14
Done
|
(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. |
