Asparagus Leek Tart

An overhead image of the asparagus puff pastry tart on a parchment lined cutting board with sprigs of thyme around it.

This Asparagus Puff Pastry Tart with leek and egg is a quick and easy brunch option that is full of great flavor! It has uThis 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.

Course Breakfast

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 45

Total Time 55

Servings pieces

Calories 46kcal

Author Jessy Freimann

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.

Nutrition