My Asparagus and Leek Tart couldn’t be easier to make. Store-bought puff pastry is used to create a flaky and buttery base that’s painted with a tangy mustard sauce and topped with fresh spring vegetables. This dish is rustic, but elegant and the perfect bite to serve at Mother’s Day Brunch or your next happy hour.
To start, trim one large leek by removing both the root end and top third of the leek (the very dark green leaves). Slice the leek in half, lengthwise and rinse each half under cold running water to remove the grit that may be hiding between the layers of the leek. Once clean, slice the leek into very thin half-moon slices. Set aside. Wash and trim the tough ends off of one bunch of asparagus. Set aside.
In a small bowl, stir together ⅓ cup of mayonnaise, one tablespoon of Dijon mustard and one tablespoon of fresh, minced tarragon. Set aside. Next, dust the countertop with flour and gently roll out one sheet of thawed puff pastry into a 9”x12” rectangle. Making sure to leave an edge, brush the mustard sauce evenly onto the puff pastry.
Arrange the asparagus spears overtop of the pastry, then top the pastry with the thin slices of leek. Brush the edges of the tart with an egg wash (made from one egg whisked together with one tablespoon of cold water) then bake the pastry at 400 deg F for 25 minutes. As soon as you remove the tart from the oven, sprinkle it with ¼ cup of grated Parmesan cheese and one tablespoon of minced tarragon. Let the tart cool for five minutes before slicing and serving.
Asparagus and Leek Tart
Ingredients
- 1 large leek
- 1 bunch of asparagus
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh tarragon, minced + 1 tbsp (divided)
- 1 sheet of puff pastry
- 1 egg
- 1 tbsp cold water
- ¼ cup parmesan cheese, shredded
Instructions
- Trim the ends off of one large leek and slice it in half lengthwise. Rinse the leek under cool running water to remove any grit that is caught between the layers of the leek. Slice the leek into thin half-moon slices and set aside.
- Wash and trim the woody ends off of one bunch of asparagus. Set aside.
- In a small bowl, mix together the mayonnaise, mustard and one tablespoon of minced tarragon. Set aside.
- On a lightly floured surface, gently roll out one sheet of puff pastry into a 9"x12" rectangle. Brush the pastry with the mustard mixture, leaving about a ½ inch edge around the border of the pastry. Top the tart with the asparagus, then the leeks.
- In a separate small bowl, whisk together the egg and cold water. Brush the edges of the pastry with the egg wash. Bake the tart at 400°F for 25 minutes. As soon as the tart comes out of the oven, top it with the shredded parmesan cheese and the remaining one tablespoon of minced tarragon.
- Let the tart rest for 5 minutes before slicing and serving. Enjoy!
