1 tablespoon unsalted butter
1 tablespoon olive oil
2 large leeks, white and light green parts only, sliced and rinsed
Kosher salt and ground black pepper, to taste
1 bunch asparagus, trimmed, cut into 1-inch pieces
1 sheet frozen puff pastry, thawed
1/3 cup milk
1 cup Gruyere cheese, grated
1 tablespoon fresh thyme, chopped
1 teaspoon fresh Italian parsley, chopped
DirectionsAsparagus and Gruyere Tart
Preheat oven to 425°F. Line a cookie sheet with foil, coat lightly with cooking spray and set aside.
Melt butter and olive oil, in medium sauté pan, over medium heat. Add leeks and sauté 10 minutes. Season with salt and pepper, to taste, remove from heat; reserve.
Heat water, in large saucepot, to boil. Add ice and water, to mixing bowl, to create ice bath. Blanch asparagus in boiling water for two minutes. Transfer asparagus to ice bath, to stop cooking. Once cooled, remove and set aside.
Roll out puff pastry dough, on a lightly floured surface into a rectangle and transfer to prepared cookie sheet. Press back of fork around edges of dough to create an outer crust. Pierce dough using tip of fork, piercing in 1–inch rows staying within outer crust, to prevent air pockets. Bake for 10 minutes.
Whisk together eggs and milk, in mixing bowl, until combined. Add cheese, thyme and parsley; mix to combine. Season with salt and pepper, to taste.
Remove puff pastry from oven after 10 minutes; reduce heat to 400°F. Flatten center of puff pastry by pushing down any air bubbles with back of fork, leaving crust around edges high.
Place asparagus and leeks evenly over puff pastry sheet. Pour egg and cheese mix over veggies. Bake for 20–25 minutes, or until set. Remove from oven and cool slightly before serving.