ASPARAGUS & LEEK TART

Asparagus & Leek Tart image

Provided by Kermit in Huntsville

Time 44m

Yield 4 serving(s)

Number Of Ingredients 11

5 sheets phyllo pastry
2 tablespoons olive oil
1/2 cup parmesan cheese (freshly grated)
2 leeks (white & 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

Steps:

Preheat oven to 375F.
Lay out 1 sheet of phyllo pastry then bush lightly with olive oil and some parmesan cheese.
Repeat with remaining layers.
With a sharp knife cut layers into 4 pieces.
Snuggle pastry into 4 single serving casserole dishes (approx. 1 1/2 cup capacity).
Refrigerate until ready to fill.
To make filling slice the leeks into 1/4" rings and wash well then drain.
Slice the asparagus into 1 1/2" pieces.
Melt buttering in a large skillet over medium heat and cook leeks and asparagus until tender crisp, about 6 minutes.
Remove from heat and set aside.
In a large bowl stir together cheeses, sour cream, thyme and egg.
Season to taste with salt and pepper.
Spoon mixture evenly among the pastry shells and place asparagus & leeks on top.
Place dishes on a baking sheet and bake for 18-20 minutes.
Serve warm or cool.