Asparagus and Mascarpone Cheese Tartlet

Directions

Pie Dough

1. To thaw Kinnikinnick Pie Crusts - remove from freezer and invert crusts on parchment paper. Remove foil containers and let thaw for 1 hour.
2. Form thawed pie crust into a mound. Using your hands, work pie dough until smooth.
3. Form pie dough into a log and wrap tightly with plastic wrap and place in the refrigerator for 30 minutes (easier to work with when chilled).

Filling

1. Cut asparagus 6 inches in length (to fit pan). Blanch in boiling water for 2 minutes.
2. Drain asparagus and run under cold water to stop cooking process. Pat dry and set aside.

Assembly

1. Preheat oven to 375°F (190°C). Line baking tray with foil folding edge of foil over top of pan (ensure foil is as smooth as possible).
   
2. Roll chilled pie dough on a piece of parchment paper.
3. Form pie dough into base of baking tray. Press slightly to form to tray bottom and sides.
4. Cut off excess pie dough to create an even edge. Pierce base of pie dough with a fork to avoid air pockets.
   
5. In a small bowl, mix mascarpone cheese with lemon zest and lemon juice.
6. Spread mascarpone mixture over base of rolled out pie dough. Layer with leek, minced garlic and blanched asparagus. Season with salt and pepper.
7. For twisted edge - Roll remaining dough into a thin rope. Loop in half and twist.
8. Place rope around top edge of filled pie dough. Press slightly to attach to dough edge.
9. Brush edge with 1 tablespoon olive oil.
10. Bake in preheated oven for 30 minutes. Remove from oven and cool for 5 minutes.
11. Brush top and edge with reserved 1 tablespoon olive oil.
12. Drizzle with fresh lemon juice and lemon zest prior to serving.
    Yields 10 portions