Recipe: Asparagus and leek tart
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Cooking tools:
- Grater
- Pastry brush
- Chef's knife
- Cutting board
- Baking dish
- Refrigerator
- Colander
- Skillet
- Mixing bowl
- Spoon
- Baking sheet
- Oven
- Measuring cup
- Measuring spoon
Ingredients
- 5 sheets phyllo pastry
- 2 tbsp olive oil
- 1/2 cup freshly grated Parmesan cheese
- 2 small leeks, white and pale green parts only
- 1/2 lb asparagus
- 1 tbsp unsalted butter
- 8 oz fresh ricotta cheese
- 1 cup grated Parmesan cheese
- 1/4 cup creme fraiche
- 2 tbsp chopped lemon thyme
- 1 free-range organic egg
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