Leek and Asparagus Tart

Name: Leek and Asparagus Tart
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 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

PREP

10mins

COOK

45mins

SERVES

4 people

TOTAL

55mins

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

INGREDIENTS

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

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

METHOD

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