Asparagus & Leek Tart

2 x leeks, trimmed, halved lengthways, and thinly sliced
2 x garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
2 sheet puff pastry, thawed
500 gms asparagus
12 sprigs fresh thyme
Salt & freshly ground black pepper

Preheat oven to 220c. Line two baking sheets with baking paper. Sauté the chopped leeks and garlic in 2 tablespoons of oil in a large frying pan over medium heat until softened (about 3 mins) and set aside.

Place the pastry sheets one on top of another on the prepared baking sheets. Use a sharp knife to make a 2cm border around the edge of the pastry. Spoon the leeks onto the pastry base and top with the asparagus. Sprinkle with thyme, drizzle with remaining oil, then season with salt & pepper.

Bake for around 15mins, until golden and puffed.
Serve hot or at room temperature

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