Spring Leeks and Asparagus Tarts Recipe - Edible Nashville

Ingredients

• 2 1/2 cupsall-purpose flour
• 1/3 cupyellow cornmeal
• 1 teaspoonsalt
• 1 cupcold butter cut into small pieces & ice
• 6–8small spring leeks (or 2 regular size leeks)
• 1/2 poundsthin asparagus spears
• 8eggs
• 7slices bacon cooked crisp & chopped
• 2shallots, chopped and sautéed until caramelized
• 1 cupshredded Parmesan cheese
• 1 cupplain Greek yogurt
• sea salt and black pepper