Asparagus and Leek Tart

Our CSA is brimming over with fresh spring asparagus, and I can't get enough of the stuff.  Pair them with leeks and a hazelnut crust, and you get a side dish that should be a desert!
1 leek, trimmed, cleaned and diced
2 Tbsp butter
1 bunch thin asparagus
1 cup grated mozzarella cheese
Favorite hot sauce or salsa to taste

1/2 Recipe Hazelnut Crust:
1/4 cup hazelnuts
3/4 cup flour
1/2 tsp salt
1/2 stick butter, cubed and placed in freezer for 10 minutes
3 Tbsp ice water

Prepare the dough for the crust. First toast the hazelnuts in a 375F oven (I use a toaster oven) for about 3 to 5 minutes, shaking once or twice. Watch the nuts closely, being very careful not to burn them, which can happen quickly. Keep oven preheated at 375F.

Let the nuts cool and then tip them into a large food processor. Pulse them to form a fine, but dry grind, being careful not to over process to almond butter! Add the flour and salt and pulse together.

Next, add the butter and pulse together just enough to form a coarse mixture. Pulse in the water by the tablespoon-ful. Add only enough just so that the dough pulls together. Tip dough out onto a floured counter and form into a disk. Wrap with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375F. Meanwhile, sauté the leek in the butter over medium heat. As the leeks soften, cook the asparagus in a pot of salted, boiling water for about 5 minutes. Drain the asparagus, and allow to cool enough to handle. Cut the tips just wide enough for the tart pan, making sure you at least cut enough of the tough end of the stalk off.

When the dough has chilled, roll it out on a clean surface with some flour, to the shape of the tart pan. I used a non-stick 4x14-inch tart pan with a removable bottom. Place the dough into the pan and trim the edges. Spread the leeks onto the crust and then sprinkle with the cheese. Season with hot sauce or salsa to taste.

Lay the asparagus spears over the cheese decoratively, and sprinkle on some fresh salsa to Taste.

Bake the tart for about 30 minutes, until the crust browns nicely and the tart is hit and bubbly. Remove from oven and allow to cool a bit. Remove from tart pan and transfer to a serving platter.  Sprinkle with fresh salsa or chopped tomatoes as garnish.

Serves 4 as an appetizer or side dish.