thepioneerwoman
Spring Asparagus Tart with Leeks and Ricotta
Looking for an easy spring appetizer? Try this asparagus tart with leeks and ricotta. It's made with store-bought pie dough and is ready in under an hour.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●spatula
- ●knife
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Step
2
1
3
Heat a large skillet over medium heat and add the butter. Add the leeks, season with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to ⏱️ 10 minutes. Set aside.
large leeks, halved lengthwise and thinly sliced2
4
Step
5
2
6
Preheat the oven to 450˚F. Unroll both pie crusts onto a sheet pan. Cut the dough where it overlaps and press the pieces together to make a 10-by-16-inch rectangle, using the scraps you’ve cut to fill in any spaces. Keep the dough as thin as possible. Sprinkle on the fontina in a single layer, leaving a 1-inch border, then top with the leeks. Dollop the ricotta all over the tart and then smooth it out as best as you can with a knife or an offset spatula. Scatter the thyme and the asparagus pieces over the ricotta layer. Lastly, fold in the edges of the dough to make a ½-inch border all the way around the tart.
large leeks, halved lengthwise and thinly sliced2
7
Step
8
3
9
Whisk the egg and 1 tablespoon water in a small bowl and brush it all around the crust edge. Bake the tart, watching carefully to make sure the crust doesn’t burn, until it is a deep golden brown, 15 to ⏱️ 18 minutes. If the crust is browning too fast, reduce the oven temperature to 425˚F.
large egg1
10
Step
11
4
12
Remove the tart from the oven; allow it to sit for ⏱️ 5 minutes. Cut into pieces and serve.
Nutrition Facts
calories
652 Calories
fat Content
46 g
fiber Content
4 g
sugar Content
3 g
sodium Content
791 mg
protein Content
21 g
trans Fat Content
0 g
cholesterol Content
123 mg
carbohydrate Content
35 g
saturated Fat Content
21 g
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