This Loaded Vegetable Tart Has the Crispiest Potato Crust

Ingredients

• 1 1/2 pounds (680 g) baby gold or yellow potatoes, halved (or larger medium-starch yellow potatoes, such as Yukon Golds, cut into 1 1/2-inch pieces
• 8 cups (1.9 L) water
• 5 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
• 1 teaspoon baking soda
• 3 tablespoons (45 ml) extra-virgin olive oil, divided
• 2 tablespoons (28 g) unsalted butter, divided
• 8 ounces leeks, thinly sliced and rinsed well (about 2 cups sliced)
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 1 teaspoon fresh thyme leaves
• 1 garlic clove, minced or grated
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1 ounce cream cheese, room temperature
• 1/4 cup (60 ml) heavy cream
• 4 ounces grated fontina cheese (about 1 cup grated)
• 2 ounces crumbled goat cheese (about 1/2 cup crumbled)
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 tablespoon chopped fresh chives, plus more for garnish
• Sour cream or creme fraîche for serving (optional)

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