Asparagus and Leek Tart with Fontina

Explore the delicate and savory flavors of this Asparagus and Leek Tart with Fontina. The recipe combines crisp asparagus, sweet leeks, and creamy Fontina cheese, all encased in a light, flaky pastry crust. This tart makes a wonderful addition to any brunch, lunch, or light dinner menu. The ingredients are straightforward, making this an accessible recipe for a delightful meal. Enjoy the harmonious blend of vegetables and cheese that brings out a satisfying taste experience.

Ingredients

• 1 9-inch pie crust, pre-baked
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 2 medium leeks, white and light green parts only, sliced
• 2 cups fontina cheese, grated
• 4 large eggs
• 1 cup heavy cream
• 1/4 tsp nutmeg, freshly grated
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pre-baked pie crust on a baking sheet.
3. Evenly distribute the asparagus and leeks over the crust.
4. Sprinkle the grated fontina cheese over the vegetables.
5. In a mixing bowl, whisk the eggs, heavy cream, nutmeg, salt, and black pepper together.
6. Pour the egg mixture gently over the vegetables and cheese in the crust, ensuring it spreads evenly.
7. Bake the tart for 40-45 minutes, or until the filling is set and the crust is golden brown.
8. Let the tart rest for a few minutes before slicing.
9. Serve slices of the tart warm.

Keywords: Tart, Spring, Vegetarian, Brunch, Asparagus

Spice Rack: Nutmeg, Salt, Black Pepper

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