This roasted asparagus & leek tart is easy and delicious. Everyone I know is always asking me to make this again! Trust me, it will be your favorite too!
So you all know that I had a second puff pastry sheet since making the Caramelized Onion, Fig, and Goat Cheese Tarts (because they come in packs of twos thankfully!) So I decided I would try something different with the second one, a greener take. I did a little studying this year to find out what veggies really are in season, and I made it a goal of mine to try something new, so that’s the leeks!
I had heard of leeks before but never really known what they are so I start looking into what they tasted like, how people paired them with things, and how to cook them! Google taught me the leek is similar to an onion but definitely a lot sweeter! They also taste greener than an onion, they are like a cross between an onion and a green leafy vegetable. This yummy tart really opened my eyes to the wonderful tasting leeks, and I will be trying to incorporate them into more dishes this fall and winter.
Vegetables:
All you need to buy for this delicious roasted asparagus & leek tart is asparagus, leeks, and puff pastry. Duh! All the ingredients are right in the name!
In my cooking journey, I’m starting to learn what vegetables are in season, therefore spending less money and still being able to create delicious bites that impress my friends. When I googled “what vegetables are in season,” leeks were on the list. And I thought it would be exciting to try something new! My favorite thing is experimenting in the kitchen, and learning new things, and new flavor combinations.
Another one of my favorite things? ROASTED VEGETABLES! And when I saw there asparagus on sale for $1.49/lb, you KNOW I had to get some and roast it up! Considering I sometimes see asparagus as expensive as $4.99/lb this ended up being a cheap recipe. (And I already had the cheese from mac n’ cheese night so really all I bought were the leeks!!)
Puff Pastry:
I also learned that I love puff pastry! Someone recently told me that puff pastry dough is hard to work with, and honestly I disagree! I have had so much luck with the frozen puff pastry dough! You just have to make sure you are treating it gently. It crumbles SO easily. So when you are poking holes in the dough, be careful not to poke all the way through to the pan. And when it’s time to press the air out of the pastry, push very slowly and softly.
And then, my favorite part, layering all the deliciousness over the puff pastry. (Because then I am so close to eating that yummy roasted asparagus!) Doesn’t hurt that green is my favorite color so this looks especially delicious to me! Hopefully you all feel the same as well!
One the cheese is on, just throw it back into the oven and cook a few additional minutes to melt that delicious gruyere. I used a pizza cutter to make nine equal pieces and they were devoured within minutes. Trust me this will be a fan favorite. I already have other people asking me to make it for them.
Roasted Asparagus and Leek Tart
Ingredients
- 2 leeks, white, and light green parts only chopped
- 3 cloves garlic minced
- 1 bunch asparagus cut in half
- 3 Tbsps unsalted butter
- 1/2 tsp Thyme
- 2 Tbsps Gruyere shredded
- 1 sheet puff pastry thawed
Instructions
- Preheat your oven to 400° and line a baking sheet with foil. Slice your asparagus from top to bottom, and line them up on the pan, cut side done. Drizzle with oil, and salt and pepper to taste. Cook for 15 – 20 minutes in the oven.
- Meanwhile, melt butter in a small sauce pan over medium heat. Add your chopped leeks, and thyme. Salt to taste. Cook 10 – 15 minutes, or until leeks are soft. Stir and remove from heat.
- Line a baking sheet with parchment paper. Unfold your thawed puff pastry on the pan. Very carefully poke holes in the dough using a fork. Be careful not to poke all the way through. Cook in oven until light golden brown, 10 – 12 minutes.
- Take puffed up dough out of the oven, and carefully push air out of the holes using the back of a fork. Keep pressing until flat, leaving a puffed up crust.
- Cover dough in leeks, line up your roasted asparagus, and cover with the shredded gruyere. Place back in oven to finish dough, and melt cheese. About 10 minutes.
- Cut with a pizza cutter, and serve immediately.
Make sure to follow me on Instagram and Pinterest to see what I’m experimenting with and where my ideas are coming from!
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