Print

Simple Asparagus Tart with Puff Pastry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 59 reviews

This Simple Asparagus Tart with Puff Pastry is a delightful and elegant dish perfect for spring or any time you crave a light, savory treat. Featuring tender asparagus and sautéed leeks atop a buttery puff pastry crust, finished with a Parmesan cheese topping and a fresh hint of lemon zest, this tart is both visually stunning and deliciously satisfying. Ideal for brunch, lunch, or a light dinner, it is easy to prepare and sure to impress your guests.

Ingredients

Pastry

  • 1 package frozen puff pastry dough, thawed

Vegetables

  • 1 bunch asparagus
  • 1 leek, split and cleaned

Other Ingredients

  • 1 tablespoon butter
  • 1 egg, room temperature
  • 1 teaspoon Dijon mustard
  • ½ cup Parmesan cheese, grated
  • Sprinkle of black pepper
  • Kosher salt, to taste
  • Lemon zest, from 1 lemon

Instructions

  1. Thaw Puff Pastry: Follow package directions to thaw the puff pastry completely before working with it to ensure it is pliable and easy to roll out.
  2. Prepare Asparagus: Trim and discard the tough bottom ½-inch of each asparagus stalk. If desired, peel the asparagus by laying each stalk flat on a cutting board and running a vegetable peeler down the length to remove the outer layer.
  3. Sauté Leeks: Melt butter in a small skillet over medium-high heat. Add the cleaned leeks and season with kosher salt and black pepper. Cook until the leeks are soft and tender, then remove from heat and allow to cool.
  4. Prepare Egg Mixture: In a small bowl, whisk together the room temperature egg and Dijon mustard using a fork until fully combined to create an egg wash that will brush over the pastry for a golden finish.
  5. Preheat Oven: Set oven temperature to 400°F (204°C). Line a 12 x 18-inch baking sheet with parchment paper to prevent sticking.
  6. Assemble The Tart: Lightly flour a work surface and roll out the puff pastry into an approximately 11 x 16-inch rectangle. Using a fork, prick the dough evenly within a ½-inch border from the edges to prevent rising. Carefully roll the dough up and then unroll it onto the prepared baking sheet. Brush the entire surface (except the border) with the egg wash. Evenly distribute the sautéed leeks across the dough, then arrange the asparagus spears in a neat row over the top. Sprinkle with grated Parmesan cheese and black pepper to taste.
  7. Bake: Place the tart in the preheated oven and bake for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even browning. The pastry should be golden and puffed, and the asparagus tender.
  8. Finish and Serve: Remove the tart from the oven and let it rest for 5 minutes. Sprinkle fresh lemon zest evenly over the top for a bright, citrus aroma. Cut the tart into 8 slices and serve warm immediately.

Notes

  • For a crisper asparagus tip, you can blanch the asparagus in boiling water for 1 minute before assembling the tart.
  • Feel free to substitute Parmesan cheese with Gruyère or pecorino for a different flavor profile.
  • Ensure the puff pastry remains cold until ready to bake to achieve maximum flakiness.
  • Use a sharp knife or pizza cutter to slice the tart cleanly without compressing the pastry.
  • This tart is best served fresh but can be reheated gently in a low oven to maintain crispness.

Find it online: https://recipethrive.com/simple-asparagus-tart-with-puff-pastry-recipe/