Lemony, slow-roasted leeks and a trio of cheeses form a rich savoury base for this outstanding asparagus tart. The tart can be assembled and refrigerated up to 24 hours before baking.
Makes one 9" (23cm) tart
Prepare the pastry and place a disk of dough onto a sheet of parchment paper dusted with flour. Layer a sheet of plastic wrap over the dough and roll (over the plastic) from the center toward the pastry’s edge in all directions until about 1/8 inch thick. Drape the dough onto your rolling pin and transfer to the tart pan, pressing the dough against the sides. Trim the edges. Cover with plastic wrap and refrigerate for about 20 minutes.
Preheat the oven to 375°F (190°C).
Using a fork, prick the dough in several places (this prevents the dough from buckling when heated). Transfer to a baking tray, cover with parchment or foil and add the pie weights.
Bake for 25 minutes in the preheated oven, rotating the baking tray once to promote even browning. Remove the tart from the oven, carefully remove the foil and pie weights and sprinkle the pastry evenly with the Parmesan cheese. Return to the oven, uncovered, and continue to bake until the Parmesan is golden, about 12 minutes.
Cool on a wire rack and turn off the oven.
Melt the butter in a large saucepan; add the sliced leeks and salt. Cook, partially covered, over low heat, stirring occasionally until completely soft and tender, about 30 minutes. If the mixture becomes dry and threatens to burn, add a splash of water. Remove the lid for the last 5 minutes of cooking to allow any residual moisture to evaporate. Add 1 Tbsp (15mL) lemon juice. Taste and adjust seasoning, if necessary, with additional salt or lemon juice. Cool completely.
In a small bowl, combine the soft cheese, Gruyère, feta, anchovies, garlic, chili flakes and lemon zest.
Trim the asparagus: Hold a spear (one hand at each end) and bend the stalk until it snaps at its natural breaking point about 2–3 inches (5–8 cm) from the base. Preheat a barbecue or stovetop grill to medium-high. Lay the trimmed asparagus on the grill, brush with oil and cook, uncovered, for about 9–10 minutes or until slightly charred. Turn the asparagus over with tongs, cover and cook until tender, about 5 more minutes, depending on the thickness of the spears. Transfer to a plate, sprinkle with a pinch of kosher salt and a squeeze of lemon juice (about 1 tsp).
Preheat the oven to 375°F (190°C).
Spread the cheese mixture evenly on the base of the pastry, add the cooked leeks and top with the grilled asparagus, keeping the spears neatly together. Tent loosely with foil and bake in the preheated oven until the tart is warmed through, about 20 minutes.
Cool on a wire rack and rest for about 20 minutes before serving.
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