Asparagus & Leek Tart

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READY IN: 44mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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