Cheesy Asparagus and Leek Puff Pastry Tart

_INGREDIENTS:

• 1.5 square sheets of pre-rolled puff pastry, defrosted
• 200g leeks
• 1/4 cup or 1 small jar of pesto - we recommend using home-made Coriander pesto
• 1 handful spinach leaves
• 5 asparagus spears
• 3/4 cup grated tasty cheese
• 1/4 cup grated parmesan cheese
• 1 egg (whisked) or milk for egg wash

Note - if you don’t have parmesan, you can simply use 1 cup of Tasty cheese!

_{INSTRUCTIONS:}

1. Preheat oven to 190°C
2. Finely chop and rinse the leeks. Heat oil in a frying pan and sauté the leeks for 5 minutes until soft. Set aside.
3. Trim the woody ends of the asparagus and cut into smaller pieces. Set aside. 
4. Lay the pastry flat on a lined baking tray (about 35x25cm). Layer the additional half sheet so it's slightly overlapping the full sheet, in order to fill the tray. Use a knife to score a border around the edges, which will puff up during baking.
5. Spread the coriander pesto over the pastry sheet (inside the border), then layer with spinach, half the grated cheese, sautéed leeks and chopped asparagus. Sprinkle the remaining cheese on top.
6. Brush the pastry border with egg wash.
7. Bake for 20 minutes or until golden and puffed.