Asparagus & Leek Tart

• 5 sheets phyllo pastry
• 2 tablespoons olive oil
• 1/2 cup parmesan cheese (freshly grated)
• 2 leeks (white & pale green only)
• 8 ounces asparagus
• 1 tablespoon butter (unsalted)
• 8 ounces ricotta cheese (fresh)
• 1 cup parmesan cheese (freshly grated)
• 1/4 cup sour cream
• 2 tablespoons thyme (fresh)
• 1 egg

1. Preheat oven to 375F.
2. Lay out 1 sheet of phyllo pastry then bush lightly with olive oil and some parmesan cheese.
3. Repeat with remaining layers.
4. With a sharp knife cut layers into 4 pieces.
5. Snuggle pastry into 4 single serving casserole dishes (approx. 1 1/2 cup capacity).
6. Refrigerate until ready to fill.
7. To make filling slice the leeks into 1/4" rings and wash well then drain.
8. Slice the asparagus into 1 1/2" pieces.
9. Melt buttering in a large skillet over medium heat and cook leeks and asparagus until tender crisp, about 6 minutes.
10. Remove from heat and set aside.
11. In a large bowl stir together cheeses, sour cream, thyme and egg.
12. Season to taste with salt and pepper.
13. Spoon mixture evenly among the pastry shells and place asparagus & leeks on top.
14. Place dishes on a baking sheet and bake for 18-20 minutes.
15. Serve warm or cool.

pastry, olive oil, parmesan cheese, leeks, asparagus, butter, ricotta cheese, parmesan cheese, sour cream, thyme, egg

Taken from www.food.com/recipe/asparagus-leek-tart-476029 (may not work)