-
1
To Make the Crust.
-
2
Place flour in a large bowl and cut in butter with a pastry blender until mixture resembles coarse crumbs.
-
3
Add ice water 1 Tbs.
-
4
at a time, tossing with a fork just until mixture begins to hold together.
-
5
Gather into a ball and flatten into a thick disk, wrap tightly with plastic and place in freezer for 15 minutes.
-
6
Remove and flour surface and roll out into a 12-inch circle and fit into a 9-inch tart pan.
-
7
Press against sides of pan to form a 1/4-inch rim above the side of the pan; cover and place in freezer for 15 minutes.
-
8
Remove from freezer and line with foil and place 1 pound dried beans in bottom.
-
9
Bake at 425 degrees F. and bake 12 minutes Remove foil and beans and bake 15 minutes until golden.
-
10
Cool Completely.
-
11
Filling.
-
12
Spread asparagus on a large cookie sheet and drizzle with olive oil, roast at 425 degrees F. shaking well at least once 1/2 way through (about 10 mins.)
-
13
until they are tender.
-
14
Cool and transfer to a plate.
-
15
In a large skillet over med.-high heat saute leeks, garlic, dill and pepper until softened (about 5-7 mins.)
-
16
Transfer to a small bowl and cool.
-
17
In a med.
-
18
bowl, whisk together cream, eggs, and leek mixture and pour into crust.
-
19
Arrange asparagus on top of cream mixture and sprinkle with cheese.
-
20
Bake at 425 degrees F. until filling is set and golden on top.
-
21
(about 30 mins).
-
22
Cool on a wire rack for 30 minutes and serve warm or at room temperature.
