A flaky, creamy cheesy asparagus tart made with fontina, ricotta, and fresh asparagus—perfect for dinner parties or brunch.

Scale

4 Tbsp salted butter

2 large leeks, halved and sliced

Kosher salt and black pepper to taste

1 package refrigerated pie dough (2 crusts)

2 cups grated fontina cheese

1 cup ricotta cheese

1 tsp fresh thyme, chopped

3/4 bunch asparagus (about 12 oz), trimmed and cut

1 large egg

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1. Heat butter in a skillet and cook leeks until soft and golden (8–10 minutes)

2. Preheat oven to 450°F and roll dough into a thin rectangle

3. Layer fontina cheese, then add cooked leeks

4. Spread ricotta, then add thyme and asparagus

5. Fold edges and brush with egg wash

6. Bake 15–18 minutes until golden brown

7. Rest for 5 minutes, slice, and serve

Use fresh asparagus for best texture

Keep dough thin to avoid soggy crust

Let tart rest before slicing for clean cuts

You can substitute Gruyère or mozzarella for fontina