Imagine cutting into a golden, flaky pastry revealing a creamy, vibrant landscape of tender asparagus and silky leeks – this Asparagus and Leek Tart is not just a recipe, it's a culinary masterpiece that transforms simple ingredients into a restaurant-worthy dish. Whether you're hosting a sophisticated brunch or looking to elevate your weeknight dinner, this French-inspired tart promises to be your new go-to recipe that looks incredibly impressive but is surprisingly easy to make.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 sheet puff pastry
- 1 bunch asparagus, trimmed
- 2 leeks, sliced
- 3 eggs
- 1 cup heavy cream
- 1 cup grated cheese (e.g., Gruyère)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully unfold the puff pastry sheet and place it on the prepared baking sheet. Using a knife, gently score a 1-inch border around the edge of the pastry, being careful not to cut all the way through.
- Wash the leeks thoroughly, removing any dirt between the layers. Slice the leeks into thin half-moons, using only the white and light green parts.
- In a skillet over medium heat, sauté the sliced leeks with a small amount of butter or olive oil until they become soft and translucent, about 5-7 minutes. Season with a pinch of salt and pepper. Set aside to cool.
- Trim the tough ends of the asparagus spears. If the asparagus is thick, you may want to blanch them briefly in boiling water for 1-2 minutes to ensure tenderness.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
- Spread the sautéed leeks evenly over the puff pastry, staying within the scored border.
- Sprinkle the grated Gruyère cheese over the leeks.
- Carefully arrange the asparagus spears in a neat pattern over the cheese and leeks.
- Pour the egg and cream mixture slowly over the asparagus, ensuring it doesn't overflow the pastry borders.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is set and slightly puffy.
- Remove from the oven and let cool for 5-10 minutes before slicing. This allows the tart to set and makes cutting easier.
- Slice into 8 equal portions and serve warm or at room temperature as a delightful appetizer or light main course.
Tips
- Choose Fresh Ingredients: The key to an outstanding tart is using the freshest asparagus and highest quality puff pastry you can find.
- Leek Cleaning Hack: Thoroughly wash leeks by slicing them first, then soaking in cold water. The dirt will sink to the bottom, ensuring a clean, grit-free result.
- Blanching Asparagus: If your asparagus is thick, briefly blanching helps ensure it's tender without overcooking during baking.
- Cheese Selection: While Gruyère is traditional, feel free to experiment with similar melting cheeses like Emmental or aged cheddar.
- Prevent Soggy Bottom: Always pre-heat your baking sheet and use parchment paper to ensure a crisp, golden pastry base.
- Cooling is Crucial: Let the tart rest 5-10 minutes after baking to allow the filling to set, making slicing cleaner and preventing burns.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 15g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 135mg
