Asparagus Leek Tart - flour

Method

• To Make the Crust.
• Place flour in a large bowl and cut in butter with a pastry blender until mixture resembles coarse crumbs.
• Add ice water 1 Tbs.
• at a time, tossing with a fork just until mixture begins to hold together.
• Gather into a ball and flatten into a thick disk, wrap tightly with plastic and place in freezer for 15 minutes.
• Remove and flour surface and roll out into a 12-inch circle and fit into a 9-inch tart pan.
• 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.
• Remove from freezer and line with foil and place 1 pound dried beans in bottom.
• Bake at 425 degrees F. and bake 12 minutes Remove foil and beans and bake 15 minutes until golden.
• Cool Completely.
• Filling.
• 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.)
• until they are tender.
• Cool and transfer to a plate.
• In a large skillet over med.-high heat saute leeks, garlic, dill and pepper until softened (about 5-7 mins.)
• Transfer to a small bowl and cool.
• In a med.
• bowl, whisk together cream, eggs, and leek mixture and pour into crust.
• Arrange asparagus on top of cream mixture and sprinkle with cheese.
• Bake at 425 degrees F. until filling is set and golden on top.
• (about 30 mins).
• Cool on a wire rack for 30 minutes and serve warm or at room temperature.