Cheesy Asparagus Tart
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
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