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1
On a lightly floured surface, roll out the dough to an 11-inch circle.
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2
Fit it into a 9-inch tart pan with a removable bottom.
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3
Refrigerate for at least 30 minutes.
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4
Preheat the oven to 400 degrees F.
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5
Line the pastry with parchment paper and fill with pie weights or dried beans.
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6
Bake until the crust is just set, about 12 minutes.
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7
Remove the paper and weights and bake until the crust is light golden brown, 10 to 12 minutes.
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8
Remove from the oven and let cool on a wire rack.
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9
Bring a large saucepan of salted water to a boil and add the asparagus.
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10
Cook until tender but not mushy, about 4 to 6 minutes.
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11
Transfer asparagus to a bowl of ice water to stop cooking.
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12
Drain and pat thoroughly dry.
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13
Cut asparagus into 1-inch lengths.
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14
Discard any tough sections.
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15
Set aside.
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16
Trim the root ends from the leeks and split in half lengthwise.
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17
Run each half under cool running water, making sure to remove all sand that is between the layers.
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18
Using the white and light green parts only, slice the leeks crosswise into 1/4-inch slices.
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19
Save dark ends for another purpose.
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20
In a medium saucepan melt the butter over medium-high heat, add the leeks and the garlic.
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21
Cook, stirring occasionally, until leeks are very tender but not browned, about 15 minutes.
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22
In a mixing bowl, combine the heavy cream, eggs, salt, pepper and nutmeg and whisk thoroughly.
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23
Add the Parmesan and stir to combine.
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24
Place half of the asparagus in the cooled tart shell.
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25
Top with the sauteed leeks, then add the remaining asparagus.
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26
Pour the egg-cream mixture over the top.
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27
Bake for 50 to 60 minutes, or until custard is set and tart is golden brown on top.
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28
If the tart starts to brown too much before the custard is set, lightly cover with a piece of aluminum foil until the tart is done.
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29
Remove the tart from the oven and evenly scatter pieces of the Vacherin over the top of the tart.
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30
Return the tart to the oven and cook for 2 to 3 minutes, or until the cheese is melted and gooey.
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31
Remove from the oven and serve immediately, or serve slightly cooled.
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32
2 1/2 cups all-purpose flour
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33
2 sticks butter, cut into small cubes
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34
1 pinch baking powder
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35
6 to 10 tablespoons ice water
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36
Combine the flour and salt in a bowl.
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37
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
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38
Add the water, 1 tablespoon at a time, working it in with your hands.
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39
Add only as much as you need to make a smooth ball of dough.
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40
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
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41
Remove the dough from the refrigerator and place it on a lightly floured surface.
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42
For 2 crusts, cut the dough in 2 and put the second half back in the refrigerator.
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43
For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
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44
Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
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45
Fill and proceed as directed in the recipe.
