Cheese tart with asparagus

Ingredients:

• 4 tablespoons salted butter
• 2 large leeks, halved lengthwise and thinly sliced
• 1 package (400 g, 2 layers) of chilled rolled out pie dough
• 2 cups grated fontina cheese
• 1 cup ricotta
• 1 teaspoon chopped fresh thyme
• 340 g asparagus, trimmed and cut into 2.5 cm pieces.
• 1 large egg

Preparation:

1. Heat a large skillet over medium heat and add the butter. Once the butter has melted, add the leeks, season with salt and pepper, and cook, stirring occasionally, until the leeks are soft and golden around the edges, 8–10 minutes. Set aside.
2. Preheat oven to 230°C.
3. Unfold two sheets of pie dough and place them on a baking sheet, overlapping slightly. Trim the edges of the dough where it extends beyond the edges of the baking sheet and press these trimmings into the exposed areas to create a 25x40 cm rectangle.
4. Sprinkle with fontina, leaving a 2.5 cm (1 inch) border, then arrange the leeks on top. Spoon on the ricotta. Sprinkle the ricotta with thyme and asparagus pieces. Season with salt and pepper. Fold the edges of the dough inward around the entire perimeter of the tart, covering the edges of the filling.
5. In a small bowl, beat the egg with a little water. Brush the edges of the pastry with the egg. Bake the tart until dark golden brown, 15–18 minutes. If the crust is darkening too quickly, reduce the oven temperature to 220°C (425°F). Remove the tart from the oven and let it rest for 5 minutes. Slice and serve.