Asparagus Leek Tart Recipe

Name: Asparagus Leek Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups all-purpose flour; 6 tablespoons unsalted butter (very cold); 4 tablespoons ice water; 12 lb asparagus (thin); 2 teaspoons extra virgin olive oil; 1 tablespoon unsalted butter; 1 lb leek, chopped, white parts only; 1 tablespoon fresh dill, chopped; 1 cup heavy whipping cream; 2 large eggs; ¼ teaspoon fresh ground pepper; 1 large garlic clove, minced; ¾ cup gruyere cheese, shredded (or swiss)

Servings: persons

1 ¼ cups all-purpose flour
6 tablespoons unsalted butter (very cold)
4 tablespoons ice water
12 lb asparagus (thin)
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 lb leek, chopped, white parts only
1 tablespoon fresh dill, chopped
1 cup heavy whipping cream
2 large eggs
¼ teaspoon fresh ground pepper
1 large garlic clove, minced
¾ cup gruyere cheese, shredded (or swiss)

1
To Make the Crust.
2
Place flour in a large bowl and cut in butter with a pastry blender until mixture resembles coarse crumbs.
3
Add ice water 1 Tbs.
4
at a time, tossing with a fork just until mixture begins to hold together.
5
Gather into a ball and flatten into a thick disk, wrap tightly with plastic and place in freezer for 15 minutes.
6
Remove and flour surface and roll out into a 12-inch circle and fit into a 9-inch tart pan.
7
Press against sides of pan to form a 1/4-inch rim above the side of the pan; cover and place in freezer for 15 minutes.
8
Remove from freezer and line with foil and place 1 pound dried beans in bottom.
9
Bake at 425 degrees F. and bake 12 minutes Remove foil and beans and bake 15 minutes until golden.
10
Cool Completely.
11
Filling.
12
Spread asparagus on a large cookie sheet and drizzle with olive oil, roast at 425 degrees F. shaking well at least once 1/2 way through (about 10 mins.)
13
until they are tender.
14
Cool and transfer to a plate.
15
In a large skillet over med.-high heat saute leeks, garlic, dill and pepper until softened (about 5-7 mins.)
16
Transfer to a small bowl and cool.
17
In a med.
18
bowl, whisk together cream, eggs, and leek mixture and pour into crust.
19
Arrange asparagus on top of cream mixture and sprinkle with cheese.
20
Bake at 425 degrees F. until filling is set and golden on top.
21
(about 30 mins).
22
Cool on a wire rack for 30 minutes and serve warm or at room temperature.

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, 6 tablespoons unsalted butter (very cold), 4 tablespoons ice water, 12 lb asparagus (thin), and more.

Yes, Asparagus Leek Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus Leek Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions