My apologies for yet another write-up where I have become very hazy on the actual details and results of the recipe. I checked this one off in my notbook and TF says that it sounds familiar, but I don't actually remember making it. So this write-up is pretty much just a copy of what's in the book since I can't speak to the results or any modifications that we made. I just want to include it here for the sake of completeness.

Spring Vegetable Tart

From Dish of the Day by Kate McMillan

Ingredients

• 1 sheet (~250g) frozen puff pastry, thawed
• 125g fontina cheese, shredded
• 15-20 thin asparagus spears, trimmed
• 1 small leek, halved and thinly sliced (white part only)
• 2 large eggs
• 1/4 c. milk
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground

Directions

1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Lay the pastry out on the prepared baking sheet and fold over edges by ~2cm to make a lip (doubling up at the corners). Press lightly to adhere and then prick the centre of the pastry with a fork in several places.
3. Sprinkle half of the cheese over the bottom of the pastry.
4. Place the asparagus spears on top and then sprinkle with leeks.
5. Bake at 190°C (400°F) for 15 minutes.
6. Meanwhile, beat the eggs with the milk, salt, and pepper.
7. Once the pastry has been in the oven for 15 minutes, pour the egg mixture over the asparagus and leeks and top with the remaining cheese.
8. Bake until eggs are just set and pastry is puffed and golden (10-15 minutes longer).
9. Remove from oven and let stand for 5-10 minutes before serving.