Baby Leek and asparagus, Cheddar & Rosemary Tart

You are going to love this one.

  • 9- to 10-inch, deep-dish, partially prebaked pie pastry crust (4-6 cup capacity)
  • 2 tablespoons unsalted butter
  • 2 medium-large leeks, trimmed and sliced crosswise (white and light green portions only) (2 cups sliced)
  • 1-2 cups sliced asparagus
  • 2 teaspoons, peeled, minced garlic
  • 3 tablespoons finely minced fresh chives
  • 2 teaspoons finely minced fresh rosemary
  • 1 teaspoon finely minced fresh sage
  • 4 large eggs (ordered from LotFotL’s online farm store)
  • 2 cups cream (or half and half)
  • 3 ounces grated, aged cheddar (about 2 loosely packed cups)
  • 1 ounce finely grated Parmesan (about 1/3 cup)
  • sea salt, to taste
  • ground white pepper, to taste
  1. Allow the pastry (in the pan) to cool on a wire rack.
  2. In a large saut