Cheesy Asparagus Tart

Name: Cheesy Asparagus Tart
Prep time: 25 min
Total time: 45 min
Yield: 6 - 8 serving(s)
Ingredients: 4 tbsp. salted butter; 2 large leeks, halved lengthwise and thinly sliced; Kosher salt and black pepper, to taste; 1 14-ounce package refrigerated pie dough (2 crusts); 2 c. grated fontina cheese; 1 c. ricotta cheese; 1 tsp. fresh thyme, chopped; 3/4 bunch, asparagus (about 12 ounces), ends trimmed, cut into 1-inch pieces; 1 large egg

Asparagus has a special place in my heart!

By Ree DrummondPublished: Apr 15, 2021

Be the first to review!

Jump to recipe

CON POULOS

Yields:

6 - 8 serving(s)

Prep Time:

25 mins

Total Time:

45 mins

Keep an eye on the crust to be sure it doesn't burn!

Advertisement - Continue Reading Below

Ingredients

4 Tbsp.
salted butter
2
large leeks, halved lengthwise and thinly sliced
Kosher salt and black pepper, to taste
1
14-ounce package refrigerated pie dough (2 crusts)
2 cups
grated fontina cheese
1 cup
ricotta cheese
1 tsp.
fresh thyme, chopped
3/4
bunch, asparagus (about 12 ounces), ends trimmed, cut into 1-inch pieces
1
large egg

Directions

1. Step 1Heat a large skillet over medium heat and add the butter. Add the leeks, season with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
2. Step 2Preheat the oven to 450˚. Unroll both pie crusts onto a sheet pan. Cut the dough where it overlaps and press the pieces together to make a 10-by-16-inch rectangle, using the scraps you’ve cut to fill in any spaces. Keep the dough as thin as possible. Sprinkle on the fontina in a single layer, leaving a 1-inch border, then top with the leeks. Dollop the ricotta all over the tart and then smooth it out as best as you can with a knife or an offset spatula. Scatter the thyme and the asparagus pieces over the ricotta layer. Lastly, fold in the edges of the dough to make a ½ -inch border all the way around the tart.
3. Step 3Whisk the egg and 1 tablespoon water in a small bowl and brush it all around the crust edge. Bake the tart, watching carefully to make sure the crust doesn’t burn, until it is a deep golden brown, 15 to 18 minutes. If the crust is browning too fast, reduce the oven temperature to 425˚.
4. Step 4Remove the tart from the oven; allow it to sit for 5 minutes. Cut into pieces and serve.