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Gruyère, Leek and Asparagus Tart https://www.metro.ca/userfiles/image/recipes/galettes-rustiques-7214.jpg PT25M PT50M PT1H45M
Pastry: On a lightly floured surface, roll pastry out to ¼ in. (½ cm) thick and the size of the baking sheet. Fold edges in to make crust 2 in. (5 cm) thick. Transfer the crust on a parchment-lined baking sheet and chill for 30 minutes. Preheat oven to 425°F (220°C). In a bowl, mix leeks with 3 Tbsp. (45 mL) olive oil, balsamic vinegar, salt and pepper. Spread leek mixture out on another baking sheet and bake 15 minutes or until leeks start to caramelize. In the same bowl, mix asparagus with 1 Tbsp. (15 mL) oil, tarragon, salt and pepper. Prick the crust with a fork and bake 15 – 20 minutes or until lightly coloured. Remove from the oven and lower heat to 375°F (190°C). Spread Gruyère over the crust, top with roasted leeks and asparagus. Bake 15 minutes to melt cheese and lightly roast asparagus. Cut into 6 squares and serve hot with a green salad.
6
1 kg homemade or commercial shortcrust pastry 2 leeks cut into pieces 1/4 cup (60 mL) Irresistibles extra virgin olive oil 1 Tbsp. (15 mL) Irresistibles balsamic vinegar 1 bunch asparagus trimmed, blanched and cut into pieces 2 Tbsp. (30 mL) finely chopped tarragon salt & pepper to taste 7 oz (200 g) gruyère, grated
Gruyère, Leek and Asparagus Tart

Gruyère, Leek and Asparagus Tart

Rate this recipe
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6
servings
0:25
Preparation
0:50
COOKING
1:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 kg
    homemade or commercial shortcrust pastry
  • 2
    leeks cut into pieces
  • 1/4 cup
    (60 mL)
    Irresistibles extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    Irresistibles balsamic vinegar
  • 1
    bunch asparagus trimmed, blanched and cut into pieces
  • 2 Tbsp.
    (30 mL)
    finely chopped tarragon

  • salt & pepper to taste
  • 7 oz
    (200 g)
    gruyère, grated
Imprimer ma sélection

Preparation

Pastry: On a lightly floured surface, roll pastry out to ¼ in. (½ cm) thick and the size of the baking sheet. Fold edges in to make crust 2 in. (5 cm) thick. Transfer the crust on a parchment-lined baking sheet and chill for 30 minutes.

Preheat oven to 425°F (220°C).

In a bowl, mix leeks with 3 Tbsp. (45 mL) olive oil, balsamic vinegar, salt and pepper.

Spread leek mixture out on another baking sheet and bake 15 minutes or until leeks start to caramelize.

In the same bowl, mix asparagus with 1 Tbsp. (15 mL) oil, tarragon, salt and pepper.

Prick the crust with a fork and bake 15 – 20 minutes or until lightly coloured.

Remove from the oven and lower heat to 375°F (190°C).

Spread Gruyère over the crust, top with roasted leeks and asparagus.

Bake 15 minutes to melt cheese and lightly roast asparagus.

Cut into 6 squares and serve hot with a green salad.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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