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Fabulous Cheesy Asparagus Tart

Fabulous Cheesy Asparagus Tart

4 T. butter
2 large leeks, halved lengthwise and thinly sliced
Kosher salt/black pepper to taste
1 (14-oz.0 pkg. refrigerated pie dough (2 crusts)
2 c. grated fontina cheese, or favorite cheese
1 c. ricotta cheese
1 T. fresh thyme, chopped
1 lb. fresh asparagus, ends trimmed and cut into 1” pieces
1 egg

  1. Heat large skillet over medium heat and add butter.
  2. Add leeks, and season with salt and pepper. Cook, stir occasionally, until soft and golden around edges, 8-10 minutes. Set aside.
  3. Preheat oven 450.
  4. Unroll both pie crusts onto sheet pan.
  5. Cut dough where it overlaps and press the pieces together to make 10×16” rectangle, using scraps you cut to fill any spaces.
  6. Keep dough as thin as possible.
  7. Sprinkle the cheese in single layer, leaving a 1-inch border. Top with leeks.
  8. Dollop with ricotta all over the tart and then smooth out with spatula.
  9. Scatter the thyme and asparagus pieces over ricotta layer.
  10. Fold in the edges of dough to make ½” border all around the tart.
  11. Whisk egg and add 1 T. water in small bowl and brush it all around the crust edge.
  12. Bake tart, until it becomes a deep golden brown, 15-18 minutes. Careful not to burn. If crust burning too fast, reduce oven to 425.
  13. Remove from oven and allow to sit 5 minutes. Cut into pieces and serve.
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