Milanese Risotto, Leek, and Asparagus Tart

Name: Milanese Risotto, Leek, and Asparagus Tart
Yield: makes one 10-inch tart; serves 8 as a side dish
Ingredients: 2 1/2 cups leftover risotto milanese or other risotto; 1 3/4 cups Asiago or pecorino romano cheese, coarsely grated; 5 tablespoons olive oil, plus more for coating; 3 tablespoons fresh thyme leaves; 12 to 14 stalks asparagus, trimmed, peeled, and cut into 4-inch pieces; Kosher salt; 4 leeks (white part only), sliced lengthwise into eighths; Grated zest of 1/2 lemon; 1/2 teaspoon freshly ground white pepper; 3 large eggs, beaten; 5 sprigs thyme

January 24, 2012

This colorful tart uses leftover cooked risotto for the crust, in this case risotto milanese, the classic that is infused with saffron. Any leftover risotto you have can be frozen and saved for this purpose. You can cube pancetta and roast in the oven until rendered of fat and slightly crisp, then add that to the filling of the tart. Smoked poultry such as chicken or duck is great as well.

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