Asparagus & Leek Tart

Total Time: 44 mins Preparation Time: 15 mins Cook Time: 29 mins

Ingredients

• Servings: 4
• 5 sheets phyllo pastry
• 2 tablespoons olive oil
• 1/2 cup parmesan cheese (freshly grated)
• 2 leeks ( & pale green only)
• 8 ounces asparagus
• 1 tablespoon butter (unsalted)
• 8 ounces ricotta cheese (fresh)
• 1 cup parmesan cheese (freshly grated)
• 1/4 cup sour cream
• 2 tablespoons thyme (fresh)
• 1 egg

Recipe

• 1 preheat oven to 375f.
• 2 lay out 1 sheet of phyllo pastry then bush lightly with olive oil and some parmesan cheese.
• 3 repeat with remaining layers.
• 4 with a sharp knife cut layers into 4 pieces.
• 5 snuggle pastry into 4 single serving casserole dishes (approx. 1 1/2 cup capacity).
• 6 refrigerate until ready to fill.
• 7 to make filling slice the leeks into 1/4" rings and wash well then drain.
• 8 slice the asparagus into 1 1/2" pieces.
• 9 melt buttering in a large skillet over medium heat and cook leeks and asparagus until tender crisp, about 6 minutes.
• 10 remove from heat and set aside.
• 11 in a large bowl stir together cheeses, sour cream, thyme and egg.
• 12 season to taste with salt and pepper.
• 13 spoon mixture evenly among the pastry shells and place asparagus & leeks on top.
• 14 place dishes on a baking sheet and bake for 18-20 minutes.
• 15 serve warm or cool.