sheet frozen puff pastry, thawed
cup shredded fontina cheese
15 to 20
thin asparagus spears, trimmed
small leek, white part only, halved, rinsed and thinly sliced
Freshly ground pepper, to taste
Prepare the pastry Preheat an oven to 400°F. Line a rimmed baking sheet with parchment paper. Lay the puff pastry on the baking sheet. Fold over the sides to make a 1-inch rim, overlapping the pastry at the corners and pressing it lightly. Inside the rim, prick the pastry all over with a fork. Fill and bake the tart Sprinkle half of the cheese over the bottom of the pastry inside the rim. Top with the asparagus, laying the spears vertically in a row from one side of the pastry to the other. Sprinkle the leek slices over the asparagus. Bake for 15 minutes. Meanwhile, in a bowl, beat the eggs, milk, salt, and pepper until well combined. Pour the egg mixture over the asparagus and leeks and sprinkle on the remaining cheese. Bake until the pastry is puffed and golden brown, about 10 minutes longer. Let the tart stand for 10 minutes. Cut into pieces and serve. Serves 4. Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).