Asparagus-Leek Tart

Directions

Preheat oven to 400 degrees.

On a floured surface, roll the puff pastry into a 16 X 10 inch rectangle.  Trim uneven edges. Place pastry on baking sheet.  With a sharp knife, lightly score pastry dough ½ inch from the edges to mark a rectangle.  Using a fork, pierce dough inside the markings at ½ inch intervals.

Bake until light-golden brown, about 10 minutes.

In a large skillet, heat butter and olive oil over medium.

Add leeks; season with salt and pepper, and stir.

Cover; cook until wilted, about 5 minutes.  Uncover; cook until tender, 10 to 12 minutes.

Remove pastry shell from oven, and re-score, pressing down the inside dough.

Sprinkle with Parmesan cheese.

Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell.

Place the leeks onto of the cheese, and then arrange the asparagus in a single layer over the leeks, alternating ends and tips.

Drizzle with olive oil and season with salt and pepper.  Bake until the spears are tender, 15-18 minutes.

Slice into squares and serve.