Prepare asparagus: Trim away and discard the bottom ½-inch from each stalk. If peeling, lay asparagus flat on a cutting board and run a peeler down the length.
Sauté leek: Melt butter in a small skillet set on moderate-high heat. Add leeks. Season with salt and pepper and cook until soft. Remove from heat to cool.
Prepare egg mixture: Place egg and Dijon in a small bowl and whisk together using a fork.
Preheat oven to 400°F. Line a 12 x 18-inch baking sheet with parchment paper.
Assemble the tart: Roll the puff pastry out on floured work surface into a large rectangular shape, approximately 11 x 16-inches. Prick the surface of the dough with a fork to within a ½-inch border from the edge. Roll dough up and then unroll onto the parchment-lined baking sheet. Brush egg wash over the surface of the tart using a pastry brush. Sprinkle the leeks across the surface, distributing them evenly. Lay asparagus down in a row then sprinkle with Parmesan and black pepper.
Bake: Transfer tart to oven and bake for 20 - 25 minutes rotating the pan at the halfway mark.
Remove from oven and let rest for 5 minutes. Sprinkle lemon zest across the top of the tart. Cut tart into 8 slices. Serve immediately.
Simple Asparagus Tart With Puff Pastry
Ingredients
1 package frozen puff pastry dough, thawed
1 bunch of asparagus
1 leek, split and cleaned
1 tablespoon butter
1 egg, room temperature
1 teaspoon Dijon mustard
½ cup Parmesan Cheese, grated
sprinkle of black pepper
kosher salt
lemon zest
Directions
Thaw puff pastry per package directions.
Prepare asparagus: Trim away and discard the bottom ½-inch from each stalk. If peeling, lay asparagus flat on a cutting board and run a peeler down the length.
Sauté leek: Melt butter in a small skillet set on moderate-high heat. Add leeks. Season with salt and pepper and cook until soft. Remove from heat to cool.
Prepare egg mixture: Place egg and Dijon in a small bowl and whisk together using a fork.
Preheat oven to 400°F. Line a 12 x 18-inch baking sheet with parchment paper.
Assemble the tart: Roll the puff pastry out on floured work surface into a large rectangular shape, approximately 11 x 16-inches. Prick the surface of the dough with a fork to within a ½-inch border from the edge. Roll dough up and then unroll onto the parchment-lined baking sheet. Brush egg wash over the surface of the tart using a pastry brush. Sprinkle the leeks across the surface, distributing them evenly. Lay asparagus down in a row then sprinkle with Parmesan and black pepper.
Bake: Transfer tart to oven and bake for 20 - 25 minutes rotating the pan at the halfway mark.
Remove from oven and let rest for 5 minutes. Sprinkle lemon zest across the top of the tart. Cut tart into 8 slices. Serve immediately.
Simple Asparagus Tart With Puff Pastry
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Puff pastry brushed with Dijon-flavoured egg and topped with sautéed leeks, fresh asparagus and Parmesan…
This SIMPLE ASPARAGUS TART WITH PUFF PASTRY will be your new easy go-to recipe idea.
Perhaps you’re looking at this recipe thinking, “I wonder if I can make this?” I’m here to tell you you can, for sure. As an added bonus, three additional “hurray” moments are going to happen too.
First, you’re going to be amazed at how easy this recipe is to make.
Second, you and everyone else lucky enough to try it is going to go, “Wow, is this ever delicious!”
Third, you’re going to feel like a million bucks because our suggestions helped you take the service of this tart from simple to amazing!
As we often say here at WATC, when a recipe is this fantastic, best to share the joy. Remember to PIN it to a favourite Pinterest board, bookmark the page and send this LINK to all your friends.
Before I go through a few important things, a reminder to WATCH THIS VIDEO and SUBSCRIBE to our YouTube Channel. There’s lots of great content there we know you’ll enjoy!
Here’s the deal on our SIMPLE ASPARAGUS TART WITH PUFF PASTRY:
Doesn’t take a lot to create this very delicious homemade tart recipe.
INGREDIENTS
This recipe was crafted with all of us at-home chef wannabes in mind. We’re not making puff pastry from scratch, nor are we running amok over hill and dale looking for exotic hard to find ingredients. Instead, look for everything on the ingredient list at your local grocery store.
There’s nothing quite so enticing as bunches of freshly picked asparagus.
FRESH ASPARAGUS
I’m going to go on record saying, I absolutely love asparagus. Frequent visitors to WATC may remember our CREAMY ASPARAGUS SOUP, this beautiful ASPARAGUS AND WATERMELON RADISH SALAD or how about a PERFECT OMELETTE filled with asparagus and cheese. Do a search for “asparagus” on our site and you’ll see even more great recipes that put this beloved herbaceous perennial plant to good use.
Using it for this recipe is easy; we give the stalks a rinse before trimming away maybe ½-inch from the very bottom. Asparagus comes in different sizes, from very thin to rather thick stalks. Because the thicker stalks are also thick-skinned, we suggest giving them a quick peel. To prevent the stalks from snapping while you do this, simply lay them flat on your cutting board, then run the vegetable peeler down the surface. It’s an easy way to prepare them for this recipe, and the peeling makes for a softer texture that cooks evenly.
Thaw the puff pastry either in the fridge overnight, or on the counter for 3-4 hours.
PUFF PASTRY
Using store-bought frozen puff pastry is the only way to go with a recipe like this, where the only challenging thing about using it is remembering to defrost it. Follow package directions where most suggest either placing it on the counter to defrost for three to four hours or in the fridge overnight. Everything else about using this trusted product is detailed in the instruction section of the recipe down below.
Split the leeks down the middle. Then, simply rinse and thinly slice.
SAUTÉED LEEKS
Sautéing up a leek for this tart is just the thing, giving it a flavour more subtle than Spanish and white onions but slightly sweeter than shallots. When prepping the leeks, don’t forget to cut down the middle and fan the densely packed leaves under cool running water. This rinses away any dirt or silt leaving the leek perfectly clean for the thin slicing called for in the recipe.
Add a generous sprinkle of freshly grated Parmesan cheese.
ASSEMBLE THE TART
Once all the ingredients are prepped, roll out the pastry into a large rectangle the size of your parchment paper-lined baking sheet – we suggest 11 x 16-inch – then prick the surface of the dough with a fork. This will allow steam to escape while the tart bakes. Brush the surface with a mix of egg and Dijon. The last three things; lay on the asparagus spears and sprinkle both Parmesan cheese and freshly cracked black pepper.
The edges of the tart puff up and get gorgeously golden and crispy.
OVEN-BAKED
If you’ve never made a tart before, or perhaps you’ve never prepared a recipe using puff pastry, prepare to be amazed. Placing the tart into a hot oven is a beautiful thing. The pastry puffs up, the toppings cook and, the edges and crust of the tart get gorgeously golden-brown as the layers of pastry lift the outer edge.
Pieces of this tart can be enjoyed “as is” for a satiating light snack.
SIMPLE TO AMAZING
Once the easy asparagus tart comes out of the oven, let it sit for maybe five minutes before cutting it, either with a sharp knife or with our suggested tool, a pizza cutter. Now, let’s talk about a simple straightforward service. If you and your guests are a bit peckish, perhaps this is intended simply as a snack or appetizer, just transfer a slice of the tart to luncheon or dessert plates and enjoy! So simple.
Serve this tasty tart with simple sides like soft scrambled eggs and smoked salmon – so yummy!
Here’s another option to elevate the service and turn a simple tart into something amazing. Begin by creating lovely clusters of smoked salmon topped with thinly sliced red onion, capers and dill. Next, let’s soft scramble eggs whisked up with a splash of heavy cream. Serve with some freshly brewed coffee and mimosas, a refreshing, light cocktail made from sparkling white wine and freshly squeezed orange juice. This is how we take simple to amazing!
Serve the tart with a few additional, simple sides.
Our SIMPLE ASPARAGUS TART WITH PUFF PASTRY is awesome!
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Ingredients
1 package frozen puff pastry dough, thawed
1 bunch of asparagus
1 leek, split and cleaned
1 tablespoon butter
1 egg, room temperature
1 teaspoon Dijon mustard
½ cup Parmesan Cheese, grated
sprinkle of black pepper
kosher salt
lemon zest
Directions
Thaw puff pastry per package directions.
Prepare asparagus: Trim away and discard the bottom ½-inch from each stalk. If peeling, lay asparagus flat on a cutting board and run a peeler down the length.
Sauté leek: Melt butter in a small skillet set on moderate-high heat. Add leeks. Season with salt and pepper and cook until soft. Remove from heat to cool.
Prepare egg mixture: Place egg and Dijon in a small bowl and whisk together using a fork.
Preheat oven to 400°F. Line a 12 x 18-inch baking sheet with parchment paper.
Assemble the tart: Roll the puff pastry out on floured work surface into a large rectangular shape, approximately 11 x 16-inches. Prick the surface of the dough with a fork to within a ½-inch border from the edge. Roll dough up and then unroll onto the parchment-lined baking sheet. Brush egg wash over the surface of the tart using a pastry brush. Sprinkle the leeks across the surface, distributing them evenly. Lay asparagus down in a row then sprinkle with Parmesan and black pepper.
Bake: Transfer tart to oven and bake for 20 - 25 minutes rotating the pan at the halfway mark.
Remove from oven and let rest for 5 minutes. Sprinkle lemon zest across the top of the tart. Cut tart into 8 slices. Serve immediately.
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