This Asparagus Leek Tart with puff pastry is a quick and easy brunch option that is full of great flavor! It has unique but delicious springtime flavors that you can enjoy all year around as well.
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Why You'll Love This Asparagus Tart Recipe
A while back, I had to make a savory brunch option to bring to a Mother’s Day celebration. In an effort to use what already I had on hand, I made this asparagus tart. I added some sautéed leeks and Gruyere cheese, as well as some fresh herbs from my garden.
Nothing makes me think of spring the way things like leeks and asparagus do. Freezer puff pastry makes this whole operation much easier while also providing a perfectly flaky, butter crust. Topped off with custard-y scrambled eggs and Gruyere cheese, this is a brunch or lunch option that is sure to please.
Need more reasons to love this asparagus tart? I can think of a few!
- Ready in under an hour
- Easy to customize
- Great for casual or special occasions
- Enough for a light meal, or pair it with sides
- Tastes incredible
Ingredient Information And Substitutions
- Puff Pastry- Make your life easy and grab some from the freezer section! Just be sure to let it thaw in the refrigerator overnight before making your leek tart.
- Veggies- Asparagus is very much a "love it or hate it" veggie, but I have yet to have someone refuse a bite of this Gruyere tart. It pairs so well with the natural sweet onion flavor of leeks that it's a match made in culinary heaven.
- Olive Oil and Butter- Use these together to sauté the leeks. The oil helps keep the butter from burning — and both add flavor.
- Salt and Pepper- Simple seasonings help bring out the natural oniony flavor of the leeks.
- Milk- Stick with dairy milk for this leek tart recipe, though you could use heavy cream for a richer flavor.
- Eggs- Use 2 large eggs or 3 medium eggs.
- Fresh Herbs- I like to use parsley and lemon thyme, but regular thyme works too. Chervil is the closest parsley substitute, but basil is another herb that goes well with asparagus and leeks.
- Gruyere- This cheese is both nutty and creamy, and it melts down so smooth. Swap it with goat cheese for some tang or Swiss for a milder flavor.
How To Make An Asparagus Puff Pastry Tart
Step 1- Sauté leeks and prep dough.
Preheat the oven to 425 degrees F, then melt butter and oil together in a skillet on the stove. Add the sliced leeks, seasoning with salt and pepper, and cook for about 10 minutes until they start to soften.
Then, roll out puff pastry on a silpat or parchment paper. Fold the edges of the pastry dough over to form a "crust." Apply water under the fold with your finger to help it stick.
Then, use a fork to lightly pierce all over the middle — but be careful not to cut all the way through. This helps the asparagus puff pastry tart cook evenly but stay flat so it doesn't puff up in the center. Bake for 10 minutes, then remove the dough from the oven and reduce the heat to 400 degrees F.
Step 2- Cook asparagus and whisk egg mixture
While the leeks cook on the stove, wrap the asparagus in a damp paper towel and microwave for 2-3 minutes to soften slightly.
Add eggs, milk, herbs, and seasonings to a bowl and mix until well combined. Set aside for now.
Step 3- Top the dough and finish baking.
Once the dough is baked, press down on the center with the back of a fork to push out the air. This helps it flatten back down a bit.
Start layering the ingredients — leeks first, then line up the asparagus. Top with the shredded cheese and pour the egg mixture evenly over everything.
Return the tart to the oven and bake for 20-25 minutes, or until set. Cool slightly before slicing and serving.
Frequently Asked Questions
Hold each spear toward the end that doesn’t have the tip on it and gently start to break the end. It will naturally break where the woody part ends.
Leeks are cousins of onions and garlic, but they have a milder, more delicate flavor. The white base and light green part of the stalk are the most palatable parts to eat.
Slice off the dark green, fibrous top parts and the roots on the bottom. Cut down the middle of the white part lengthwise, then slice the halves into pieces.
I sauté these in butter with a little salt and pepper to soften them. They'll soften even more when baked.
This is best served right away, but you can cook the leeks and par-cook the asparagus in advance. Store both in the refrigerator until you're ready to assemble your asparagus puff pastry tart.
Tips For Making An Asparagus Tart With Puff Pastry
- Be sure to thaw the puff pastry- I always place it in the refrigerator the night before.
- Clean your leeks well! There's usually quite a bit of dirt and sediment hiding in those stalks. A quick soak should loosen it all up so you can rinse it away, but you may need to lightly scrub with your fingers too. I change the water a couple times, to be thorough.
- Fold over the edges of the dough slightly to create a small crust- I dip my finger in water and use that water to adhere the crust to itself.
- Gently poke the inside of the dough with a fork, being careful not to pierce all the way through. This helps release steam so the middle of the leek tart doesn't puff up too much.
- After the first portion of baking, use the back of the forks to gently press the middle of the dough down and “deflate it” so that the outside crust doesn’t deflate.
- Go slow when pouring the egg mixture, and if it springs a leak, don’t worry about it. Once the tart is cooked, you’ll just cut off the excess egg, and it’ll look perfect.
- Ingredients to prep ahead- Thaw the puff pastry in the refrigerator, ideally overnight. Clean and slice leeks, trim asparagus, and chop the herbs. Lastly, grate the cheese.
- Leftovers and storage- Leek tart will keep for 2-3 days covered in the refrigerator. It can be served warm or cold, but I think it's best warm. Reheat it gently in the oven.
What To Serve With This Leek Tart Recipe
A few great recipes to round out and complete this meal would be:
- Salmon Patties
- Roasted Beet Salad
- Artichoke and Olive Tapenade
- Crescent Roll Veggie Pizza
- Coconut Cake
- Chocolate Chip Banana Bread Muffins
Other Puff Pastry Recipes To Try
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Asparagus Leek Tart
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 leeks, sliced and rinsed (white and light green parts only)
- ½ teaspoon Kosher Salt, to taste
- ¼ teaspoon Ground black pepper, to taste
- 1 bunch asparagus, trimmed
- 1 sheet frozen puff pastry, thawed
- ⅓ cup milk
- 2 large eggs
- 1 teaspoon chopped fresh lemon thyme, (regular thyme will work just fine if you don't have access to lemon thyme) you can also use ½ teaspoon dried thyme
- 1 teaspoon chopped fresh parsley, you can also use ½ teaspoon dried parsley
- 1 cup shredded Gruyere cheese,
Instructions
- Preheat oven to 425 degrees.
- Melt butter and olive oil together in a saute pan over medium heat.
- Add leeks and season to taste with salt and pepper. Sauté for 10 minutes and then remove from heat and keep them to the side for later.
- While leeks cook, wrap asparagus in damp paper towel and microwave for 2-3 minutes to soften slightly. Set aside for later.
- On a silicone baking mar or piece of parchment paper, roll out puff pastry dough slightly and transfer to sheet a sheet pan.
- Fold the edges of the dough to create a "crust" an adhere with water. Then pierce the dough randomly all over the center so that it doesn't puff up as much in the middle. Make sure you don't cut all the way through!
- Bake for 10 minutes. Once the 10 minutes is up, remove the puff pastry from the oven and reduce the heat to 400 degrees. Using the back of a fork, push the air out of the center of the dough so that it flattens a bit in the center (leaving the crust around the edges high).
- While the dough is baking mix whisk together eggs, milk, lemon thyme, parsley, salt and pepper to taste in a mixing bowl until well combined. Set aside.
- Scatter leeks all over the dough and line asparagus up across it on top of the leeks.
- Sprinkle with Gruyere cheese and pour egg mixture on top.
- Bake for another 20-25 minutes or until set. Serve once it's cooled slightly.
Video
Notes
- Be sure to thaw the puff pastry- I always place it in the refrigerator the night before.
- Clean your leeks well! There's usually quite a bit of dirt and sediment hiding in those stalks. A quick soak should loosen it all up so you can rinse it away, but you may need to lightly scrub with your fingers too. I change the water a couple times, to be thorough.
- Fold over the edges of the dough slightly to create a small crust- I dip my finger in water and use that water to adhere the crust to itself.
- Gently poke the inside of the dough with a fork, being careful not to pierce all the way through. This helps release steam so the middle of the leek tart doesn't puff up too much.
- After the first portion of baking, use the back of the forks to gently press the middle of the dough down and “deflate it” so that the outside crust doesn’t deflate.
- Go slow when pouring the egg mixture, and if it springs a leak, don’t worry about it. Once the tart is cooked, you’ll just cut off the excess egg, and it’ll look perfect.
- Ingredients to prep ahead- Thaw the puff pastry in the refrigerator, ideally overnight. Clean and slice leeks, trim asparagus, and chop the herbs. Lastly, grate the cheese.
- Leftovers and storage- Leek tart will keep for 2-3 days covered in the refrigerator. It can be served warm or cold, but I think it's best warm. Reheat it gently in the oven.
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