Asparagus and Leek Tart - a quick and easy brunch recipe (2024)

This Asparagus, Leek and Egg Tart is a quick and easy brunch option that is full of great flavor!

Asparagus, Leek and Egg Tart

This post contains Affiliate Links. Please see the disclaimer here.

A while back I had to make a savory brunch option to bring to a mother’s day celebration. In an effort to use what already I had on, I made this asparagus tart. I added some sauteed leeks and Gruyere cheese as well as some fresh herbs from my garden.

Nothing makes me think of spring the way things like leeks and asparagus do. Freezer puff pastry makes this whole operation much easier while also providing a perfectly flaky, butter crust. Topped off with custard-y scrambled eggs and gruyere cheese, this is a brunch or lunch option that is sure to please.

Tips for how to make this asparagus leek tart

• Be sure to thaw the puff pastry. I place it in the refrigerator the night before.
• Be sure to clean your leeks well!
• Gently roll the dough out slightly. I do this on a silicone baking mat or parchment paper to make it easy to transfer to a sheet pan.
• I fold over the edges of the dough slightly to create a small crust. I dip my finger in water and use that water to adhere the crust to itself.
• Gently poke the inside of the dough with a fork being careful not to pierce all the way through.
• After the first portion of baking, use the back of the forks to gently press the middle of the dough down and “deflate it” so that the outside crust doesn’t deflate.
• I layer everything onto the crust. Leeks first, then line up the asparagus, top with cheese and pour on the egg mixture before finishing the baking.
• Go slow when pouring the egg mixture and if it springs a leak, don’t worry if you spring a leak. Once the tart is cooked, you’ll just cut off the excess egg and it’ll look perfect.

Frequently asked questions about making Leek, asparagus and egg tart

• How to trim asparagus? Hold each spear toward the end that doesn’t have the tip on it and gently start to break the end. It will naturally break where the woody part ends.
• What are leeks? Leeks are cousins of onions and garlic, but they have a more mild, delicate flavor. The white base and light green part of the stalk are the parts you eat.
• How to cut leeks? Cut off the dark green, fibrous top parts and the roots on the bottom. Cut down the middle of the white part lengthwise. And then slice the halves into pieces.
• How to cook leeks? I saute these in butter with a little salt and pepper to soften them.
• Can this be made ahead? This is best served right away, but you can cook the leeks and par-cook the asparagus in advance.
• How long does this asparagus tart last? 2-3 days covered in the refrigerator.
• Should this be served hot or cold? It can be served either way, but I think it’s best served warm.

Make it a meal!

A few great recipes to round out and complete this meal would be:

• Salmon Patties
• Roasted Beet Salad
• Artichoke and Olive Tapenade
• Crescent Roll Veggie Pizza
• Coconut Cake
• Chocolate Chip Banana Bread Muffins

Helpful tools

1. Chef's knife
2. Cutting board
3. Measuring cups
4. Measuring spoons
5. Mixing bowl
6. Pizza cutter
7. Sheet pan
8. Silpat
9. Whisk
10. Large saute pan

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

Try some other puff pastry tarts:

• Puff Pastry Breakfast Pizza
• Puff Pastry Egg Muffins
• Spinach and Feta Puff Pastry Pizza

You can find a full index of my recipeshere.

Don’t forget to follow The Life Jolie onPinterestfor more recipe inspiration!

Or if Pinterest isn’t your style,bookmark this post!

Let’s keep the conversation going- join myFacebook group!