How to make it

  • Put oven rack in middle position and preheat oven to 375°F.
  • Cook asparagus in a wide 4 to 5 quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise.
  • Cook bacon in a 10- to 12-inch heavy skillet over moderately low heat until crisp, then add leek with 1/4 teaspoon salt and cook, stirring, until softened, 6 to 8 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.
  • Whisk together cream, 2 eggs, tarragon and 1/4 teaspoon pepper. Spoon the asparagus mixture into shell, spreading evenly. Pour cream mixture over asparagus.
  • Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter asparagus tips over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).
  • Cool tart on baking sheet on a rack until warm, about 30 minutes. Serve warm or at room temperature, cut into wedges.
  • NOTE: I used an uncooked pastry sheet for my tart and had enough to make the regular tart plus a small one.
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Reviews & Comments 2

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    " It was excellent "
    aussie_meat_pie ate it and said...
    Lovely dish and very nice ingredients here..
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    " It was excellent "
    chriesi ate it and said...
    Mmm looks absolutely yummy!
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