Asparagus & Leek Tart - cooking recipe

Ingredients
    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
Preparation
    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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