Cheesy Asparagus Tart
Ingredients
- 4 tablespoons salted butter
- 2 large leeks, halved lengthwise and thinly sliced
- Kosher salt and freshly ground black pepper
- One 14-ounce package refrigerated rolled pie dough (2 crusts)
- 2 cups grated fontina cheese
- 1 cup ricotta
- 1 teaspoon chopped fresh thyme
- 12 ounces asparagus, trimmed and chopped into 1-inch pieces
- 1 large egg
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