This Asparagus, Leek and Egg Tart is a quick and easy brunch option that is full of great flavor!
Melt butter and olive oil together in a saute pan over medium heat.
Add leeks and season to taste with salt and pepper. Saute for 10 minutes and then remove from heat and keep them to the side for later.
While leeks cook, wrap asparagus in damp paper towel and microwave for 2-3 minutes to soften slightly. Set aside for later.
On a silicone baking mar or piece of parchment paper, roll out puff pastry dough slightly and transfer to sheet a sheet pan.
Fold the edges of the dough to create a "crust" an adhere with water. Then pierce the dough randomly all over the center so that it doesn't puff up as much in the middle. Make sure you don't cut all the way through!
Bake for 10 minutes. Once the 10 minutes is up, remove the puff pastry from the oven and reduce the heat to 400 degrees. Using the back of a fork, push the air out of the center of the dough so that it flattens a bit in the center (leaving the crust around the edges high).
While the dough is baking mix whisk together eggs, milk, lemon thyme, parsley, salt and pepper to taste in a mixing bowl until well combined. Set aside.
Scatter leeks all over the dough and line asparagus up across it on top of the leeks.
Sprinkle with Gruyere cheese and pour egg mixture on top.
Bake for another 20-25 minutes or until set. Serve once it's cooled slightly.