Ingredients

1 cup all-purpose flour

1/2 teaspoon salt

3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

1 large egg, lightly beaten

For filling

• 1 medium leek (white and pale green parts only), quartered lengthwise, then cut crosswise into 1/3-inch pieces
• 1 lb medium asparagus, trimmed
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/3 cups heavy cream
• 3 large eggs
• 2 teaspoons finely chopped fresh tarragon
• 2 teaspoons water

• Special equipment: parchment paper; a 9 1/4-inch flan ring* (see cooks' note, below)

Description

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