Miniature Leek & Asparagus Tart

• 1 1/2 cups flour
• 1/2 cup unsalted butter chilled and cut into small cubes
• 1/2 teaspoon salt
• 1 egg lightly beaten
• 3 tablespoons ice water
• 1 leek finely chopped
• 4 asparagus large, or 6 small spears, finely chopped
• 1 tablespoon butter
• 1 teaspoon fresh thyme chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs
• 1 cup creme fraiche
• 1/3 cup milk
• 1/3 cup grated Parmesan
• micro greens optional

1. Combine flour, butter and salt in a food processor and pulse a crumb mixture forms. Add egg and water and continue to pulse just until dough comes together.
2. Turn out dough onto a lightly floured surface and knead into a ball. Flatten into a disk, wrap in plastic and chill for about 1 hour.
3. Preheat oven to 350u0b0. Roll out dough to about 1/8 to1/4 inch thick on a lightly floured surface. Using a 2 inch round cookie cutter, cut out rounds and gently press into an ungreased mini muffin pan. Prick each tart shell several times with a fork and bake for about 10 minutes or until beginning to turn golden. Remove from oven and let cool. Increase oven temperature to 375u0b0.
4. Melt butter in a skillet over medium heat and sautee leeks for about 5 minutes or until soft. Add asparagus, thyme, salt and pepper and cook for 1 minute more. Remove from heat and allow to cool completely.
5. In a medium bowl, whisk together eggs, creme fraiche, milk and parmesan. Fold in leek mixture.
6. Spoon filling into cooled tart shells and bake for approximately15 minutes or until custard has set. Remove from oven and cool to room temperature. Garnish with micro greens just before serving.

flour, unsalted butter, salt, egg, water, butter, thyme, salt, black pepper, eggs, creme fraiche, milk, parmesan

Taken from www.yummly.com/recipe/Miniature-Leek-_-Asparagus-Tart-1079714 (may not work)