Leek and Asparagus Tart

Leek and Asparagus Tart






4 people


Add Hellmann’s® Mayonnaiseto this tasty tart filling for super moist, egg-y goodness. Brunch is served.


  • 1 (23cm) frozen unbaked deep dish pie crust
  • 1/2 lb. (250 g) fresh asparagus, cut into 5 cm pieces
  • 1 leek, (white part only), sliced
  • 1 Tbsp. (15 mL) vegetable oil
  • 1 cup (250 mL) shredded Swiss cheese
  • 2 eggs
  • 1/2 cup (125 mL) Hellmann's® Real Mayonnaise or Hellmann's® 1/2 the Fat mayonnaise-type dressing
  • 2 tsp. (10 mL) Dijon mustard
  • 1/4 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) ground black pepper
  • 1/2 cup (125 mL) milk

  1. Amount per Serving
Title Amount per Serving
Energy 0.0
Total Fat 0.0 g
Saturated Fat 0.0 g
Carbohydrate excl. fibre 0.0 g
Sugars 0.0 g
Fibre 0.0 g
Protein 0.0 g


  1. Preheat oven to 375°F (190°C). Partially thaw pie shell (about 10 minutes). Pierce pastry bottom with fork and bake 10 minutes.

  2. In skillet, cook asparagus and leek in oil over medium heat until tender, about 5 minutes. Place on bottom of baked pie shell. Top evenly with cheese.

  3. In small bowl, whisk together eggs, Hellmann's® Real Mayonnaise, mustard and seasonings. Gradually whisk in milk until smooth. Pour over cheese in pie shell and bake 35 minutes, on lower rack, or until set and lightly browned.