Asparagus Leek Tart Recipe

I’m sharing a Spring Asparagus Tart on puff pastry, starring asparagus, sliced leek, Gruyère, crème fraîche and a Dijon-egg custard. Lemon zest and chives bring a fresh lift, while an egg wash yields a glossy finish. Ideal for brunch, this recipe is straightforward and ready in under an hour.

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I love how simple a sheet of puff pastry can turn into something that looks fancy but doesn’t take all morning, and this Asparagus Leek Tart is proof. I usually sauté the white and light green of one large leek in a bit of olive oil and butter until it’s soft, then whisk three large eggs with half a cup of crème fraîche and a spoon of Dijon mustard, fold in some grated Gruyère, season with kosher salt and freshly ground black pepper, then nestle trimmed asparagus spears on top.

It’s kind of my go to for April Appetizers or when I want an Asparagus On Puff Pastry moment that feels like spring. The egg wash gives that golden puff, and a little lemon zest pops the flavor, I like to finish with chopped chives.

Call it a Leek Tart or an Asparagus And Cheese Tart, whatever, just know it’s easy, impressive, and worth the five minutes of extra attention.

Why I Like this Recipe

I love how the puff pastry comes out flaky and golden, it feels fancy but it is so easy to make.
I like the bright snap of the asparagus against the rich cheesy custard, that contrast is everything to me.
I like that the leeks add a sweet savory base without any fuss, sautéing them is quick and totally worth it.
I enjoy serving it warm or at room temp because people always think I spent way more time on it than I actually did.

Ingredients

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Asparagus: Adds fiber folate and vitamin K, crisp green bite slightly bitter but fresh.
Leek: Mild oniony flavor adds fiber and sweetness when cooked soften into ribbons.
Puff pastry: Flaky buttery layers add rich carbs and crunch, isnt the healthiest choice.
Eggs: Give protein and structure make filling creamy binder that keeps it together.
Gruyère: Nutty salty cheese adds savory depth and melt, bring protein and calcium.
Crème fraîche: Rich tangy cream adds silkiness and slight sour note high in fat.
Dijon mustard: Little sharp a punch of tang cuts richness and boosts flavor.
Lemon zest: Tiny bright citrus lift freshens dish and balances richness with acidity.

Ingredient Quantities

- 1 sheet frozen puff pastry, thawed (about 9 x 12 inches)

- 1 lb (450 g) asparagus, tough ends trimmed

- 1 large leek, white and light green parts only, thinly sliced and rinsed

- 1 tbsp olive oil

- 1 tbsp unsalted butter

- 3 large eggs

- 1/2 cup (120 ml) crème fraîche or heavy cream

- 3/4 cup (75 g) grated Gruyère or sharp cheddar

- 1 tbsp Dijon mustard

- 1 egg beaten with 1 tbsp water for egg wash

- 1/4 tsp kosher salt

- 1/4 tsp freshly ground black pepper

- 1 tsp lemon zest (optional, but I like it)

- 1 tbsp chopped fresh chives or parsley for garnish (optional)

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and have the thawed puff pastry (about 9 x 12 inches) ready on it.

2. Trim tough ends off 1 lb asparagus and rinse; blanch in boiling salted water 1 1/2 to 2 minutes, then plunge into ice water, drain and pat dry so they dont make the tart soggy.

3. Slice white and light green parts of the leek thin, rinse well, then sauté in 1 tbsp olive oil and 1 tbsp butter over medium heat until soft and starting to color, about 6 to 8 minutes; season lightly.

4. Score a 1/2 inch border around the puff pastry with a knife (dont cut all the way through), prick the inner rectangle with a fork to dock it, and brush the border with the beaten egg plus 1 tbsp water to help it brown.

5. Spread 1 tbsp Dijon mustard inside the docked area, then evenly scatter the cooked leeks over the mustard.

6. In a bowl whisk 3 large eggs with 1/2 cup crème fraîche or heavy cream, 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1 tsp lemon zest if using; stir in 3/4 cup grated Gruyère or sharp cheddar, leaving a little cheese for the top.

7. Pour the egg and cheese mixture over the leeks on the pastry, smoothing gently so it doesnt overflow the scored border.

8. Arrange the asparagus spears on top in one direction or a crisscross pattern, sprinkle the reserved cheese over everything.

9. Bake on the middle rack until the pastry is puffed and golden and the filling is set, about 20 to 25 minutes (oven times vary), rotate once if your oven bakes hot on one side.

10. Let the tart sit 5 minutes, then garnish with 1 tbsp chopped fresh chives or parsley if you like, slice and serve warm or at room temp.

Equipment Needed

1. Oven (preheat to 400°F 200°C)
2. Rimmed baking sheet
3. Parchment paper
4. Chef knife
5. Cutting board
6. Large pot for blanching asparagus
7. Slotted spoon or tongs for lifting asparagus from boiling water
8. Large bowl for ice bath
9. Colander or fine mesh strainer for draining
10. Clean kitchen towels or paper towels for drying asparagus and pastry
11. Skillet or sauté pan for leeks
12. Wooden spoon or spatula for sautéing
13. Mixing bowl for egg and cream mixture
14. Whisk or fork for beating eggs
15. Small bowl for egg wash and pastry brush for brushing border
16. Box grater for cheese and fine grater or microplane for lemon zest
17. Fork for docking pastry and testing doneness
18. Measuring cups and measuring spoons
19. Oven mitts or heat resistant gloves
20. Cooling rack for resting the tart before slicing

FAQ

Q: Do I need to pre-cook the leeks or asparagus? A: Yes do cook the leeks until soft and mostly dry in the pan with butter and olive oil, that keeps the tart from getting soggy. Thin asparagus can go on raw, but thick spears should be blanched or roasted for 2 to 4 minutes so they cook through.

Q: How do I stop the puff pastry bottom from getting soggy? A: Blind bake the sheet for 10 to 12 minutes at 400 F (200 C) after docking it with a fork, or at least brush the base with the Dijon mustard and a thin layer of beaten egg first. Also make sure cooked leeks are cooled and not wet before adding the custard.

Q: Can I swap the Gruyère or crème fraiche for other things? A: Sure, Gruyère can be swapped for sharp cheddar, fontina, or even feta for a tangy twist. Crème fraiche can be replaced with heavy cream or full fat plain yogurt mixed with a little cream. Low fat swaps will change the texture so it’s not quite as rich.

Q: What temperature and how long do I bake the assembled tart? A: After blind baking the crust, pour in the egg, cream and cheese mix and arrange asparagus. Bake at 375 to 400 F for 18 to 25 minutes until the filling is set and lightly golden. Let it rest 5 to 10 minutes before slicing so it firms up.

Q: Can I make it ahead or freeze it? A: You can make leeks a day ahead and keep them refrigerated. The whole tart is best eaten within 2 to 3 days from the fridge. Freezing the baked tart is ok but the pastry loses crispness, reheat in a 375 F oven to revive it. You can also freeze unbaked assembled tart on a tray then wrap, but bake from frozen adding a few extra minutes.

Q: Any tips for really nice presentation and flavor boosts? A: Don’t overcrowd the asparagus, arrange tips all one way, brush the pastry rim with egg wash for shine, and grate lemon zest on top after baking for brightness. Sprinkle chopped chives or parsley right before serving. Small stuff but it makes it look and taste way better.

Asparagus Leek Tart Recipe Substitutions and Variations

Frozen puff pastry
- Refrigerated pie crust, 1 sheet (same size). Easier to find, a bit less flaky but still tasty. prebake a minute so it wont get soggy.
- Phyllo dough, 6 to 8 sheets, brushed with butter or oil between layers. Gives a crisp, lighter tart, just be gentle folding it.
- Quick savory shortcrust (about 1 1/4 cups flour + 8 tbsp cold butter, pinch salt). Makes a sturdier base, you might need to blind-bake it briefly.
Asparagus
- Thin green beans or haricots verts, trimmed and blanched. Similar snap and color.
- Broccolini or small broccoli florets, lightly roasted first. A bit earthier but works great.
- Thin zucchini or summer squash ribbons, sauted briefly to remove excess moisture.
Crème fraîche or heavy cream
- Full-fat Greek yogurt thinned with a little milk or water, use equal total volume (eg 1/2 cup yogurt + 1 to 2 tbsp milk). Keeps tang, lighter texture.
- Sour cream, straight swap 1:1. A bit tangier, still creamy.
- Light cream plus a teaspoon of lemon juice if you want a tiny tang without heaviness.
Gruyère or sharp cheddar
- Emmental or Comté, same amount, both melt and taste close to Gruyère.
- Fontina or Monterey Jack for a milder, gooey melt (use same volume).
- Parmesan plus a milder melting cheese, like 2 parts melting cheese to 1 part Parmesan, for nutty flavor but still gooey.
Dijon mustard
- Whole-grain mustard, same amount, gives texture and nice visual specks.
- Yellow mustard mixed with a pinch of dry mustard powder if you need a quick stand-in, use same quantity but taste first.
- Olive tapenade or a spoon of pesto for a different savory kick, keep quantity light so it doesnt overpower.

Pro Tips

1) Keep the pastry cold and dont be shy about a short chill if it feels soft. If the edges start to droop after you score them pop the whole sheet into the fridge for 10 minutes so they hold their shape in the oven.

2) Dry is everything. After blanching the asparagus and sautéing the leeks pat them completely dry on paper towels, or the filling will get watery. You can also sprinkle a little grated cheese or even a thin dusting of flour on the pastry base before adding the wet custard to make a barrier.

3) Custard balance and cheese timing matter. If you want a firmer set use a bit less cream and whisk the eggs until just blended, dont over-aerate it or it will puff and crack. Reserve some grated cheese to sprinkle on top near the end of baking so it browns without burning.

4) Bake smart not hard. Preheat well, use the middle rack, and rotate once for even color. Let the tart rest 5 to 10 minutes before slicing so the custard finishes setting, and wipe your knife between cuts for cleaner slices.

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

416

kcal

Equipment: 1. Oven (preheat to 400°F 200°C)
2. Rimmed baking sheet
3. Parchment paper
4. Chef knife
5. Cutting board
6. Large pot for blanching asparagus
7. Slotted spoon or tongs for lifting asparagus from boiling water
8. Large bowl for ice bath
9. Colander or fine mesh strainer for draining
10. Clean kitchen towels or paper towels for drying asparagus and pastry
11. Skillet or sauté pan for leeks
12. Wooden spoon or spatula for sautéing
13. Mixing bowl for egg and cream mixture
14. Whisk or fork for beating eggs
15. Small bowl for egg wash and pastry brush for brushing border
16. Box grater for cheese and fine grater or microplane for lemon zest
17. Fork for docking pastry and testing doneness
18. Measuring cups and measuring spoons
19. Oven mitts or heat resistant gloves
20. Cooling rack for resting the tart before slicing

Ingredients

1 sheet frozen puff pastry, thawed (about 9 x 12 inches)
1 lb (450 g) asparagus, tough ends trimmed
1 large leek, white and light green parts only, thinly sliced and rinsed
1 tbsp olive oil
1 tbsp unsalted butter
3 large eggs
1/2 cup (120 ml) crème fraîche or heavy cream
3/4 cup (75 g) grated Gruyère or sharp cheddar
1 tbsp Dijon mustard
1 egg beaten with 1 tbsp water for egg wash
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tsp lemon zest (optional, but I like it)
1 tbsp chopped fresh chives or parsley for garnish (optional)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment and have the thawed puff pastry (about 9 x 12 inches) ready on it.
Trim tough ends off 1 lb asparagus and rinse; blanch in boiling salted water 1 1/2 to 2 minutes, then plunge into ice water, drain and pat dry so they dont make the tart soggy.
Slice white and light green parts of the leek thin, rinse well, then sauté in 1 tbsp olive oil and 1 tbsp butter over medium heat until soft and starting to color, about 6 to 8 minutes; season lightly.
Score a 1/2 inch border around the puff pastry with a knife (dont cut all the way through), prick the inner rectangle with a fork to dock it, and brush the border with the beaten egg plus 1 tbsp water to help it brown.
Spread 1 tbsp Dijon mustard inside the docked area, then evenly scatter the cooked leeks over the mustard.
In a bowl whisk 3 large eggs with 1/2 cup crème fraîche or heavy cream, 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1 tsp lemon zest if using; stir in 3/4 cup grated Gruyère or sharp cheddar, leaving a little cheese for the top.
Pour the egg and cheese mixture over the leeks on the pastry, smoothing gently so it doesnt overflow the scored border.
Arrange the asparagus spears on top in one direction or a crisscross pattern, sprinkle the reserved cheese over everything.
Bake on the middle rack until the pastry is puffed and golden and the filling is set, about 20 to 25 minutes (oven times vary), rotate once if your oven bakes hot on one side.
Let the tart sit 5 minutes, then garnish with 1 tbsp chopped fresh chives or parsley if you like, slice and serve warm or at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.