This is a quick and simple recipe for a beautiful and tasty spring appetizer. This is a very thin tart, closer to a pizza than a quiche, and it showcases some of my favorite seasonal vegetables. I used store-bought puff pastry but it would also be delicious with fillo dough or even better with home-made pie crust.
- 1 sheet frozen puff pastry, thawed
- 1/2 c parmesan cheese
- 15 to 20 asparagus spears, trimmed
- 1 leek, white part only, halved, rinsed and thinly sliced
- 2 eggs
- 1/4 cup milk
- 1/2 tsp. salt
- Freshly ground pepper, to taste
Preheat oven to 400°F.
Bring a large pot of salted water to a boil and toss in the asparagus spears and sliced leeks. Cook for 5 minutes, strain, then toss immediately in ice water. Drain again and set aside.
Line a baking sheet with parchment paper and lay the puff pastry on the baking sheet. Fold over the sides to make a 1-inch rim, overlapping the pastry at the corners and pressing it lightly. Inside the rim, prick the pastry all over with a fork.
Sprinkle half of the cheese over the bottom of the pastry inside the rim. Top with the leeks, then the asparagus, laying the spears vertically in a row from one side of the pastry to the other. Beat the eggs, milk, salt, and pepper until well combined. Pour the egg mixture over the asparagus and leeks and sprinkle on the remaining cheese. Bake until the pastry is puffed and golden brown, about 15 minutes.