Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An asparagus tart on a baking sheet lined with parchment paper, cut into 8 squares.

Asparagus Leek Tart with Pesto

  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 8 squares 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Asparagus Tart with Pesto and Goat Cheese is great for lunch, savory snack, or as an appetizer. Delicious both hot and cold! Ready in 40 mins.


Ingredients

Scale
  • 1 leek (white and light green part only), cut into thin half-moons (makes about 2 ¼ cups)
  • 1 tbsp avocado oil
  • ¼ tsp sea salt
  • 100g (1/2 cup) soft goat cheese
  • 5 tbsp pesto
  • 2 cloves garlic, minced
  • 1 sheet puff pastry
  • 20 stalks asparagus, tough ends snapped off*
  • 3-4 tbsp shredded pecorino cheese (or parmesan, optional)
  • black pepper to taste
  • 1 egg
  • 2-3 tbsp everything bagel seasoning (or sesame seeds, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with baking paper.
  2. Start by cooking the leek. Heat a large pan over medium-high heat, add the avocado oil, chopped leek, and sea salt. Stir and cook for 10 minutes stirring frequently until translucent. Turn the heat down a little if necessary to prevent burning.
  3. Take off heat and let cool down for 10 mins before assembling the tart.
  4. In a bowl, mix together the soft goat cheese, pesto, and minced garlic and set aside.
  5. To assemble, unroll your puff pastry sheet onto the prepared baking sheet with baking paper. Trim the edges with a sharp knife to make them straight if necessary. 
  6. Score a border 1 cm from the edge around the whole sheet.
  7. Gently spread all the goat cheese pesto mixture on the puff pastry inside the border.
  8. Evenly spread all the cooked leek on the pesto mixture and top with asparagus stalks, making sure they fit into the border. (Tops and bottoms should be along the long side. Switch ways the asparagus is pointing so there’s an even number of tops and bottoms of the stalks on each side of the pastry.)
  9. Sprinkle with pecorino cheese if desired and season with freshly cracked black pepper to taste.
  10. To make an egg wash whisk the egg in a small cup with a fork. Brush the edges of the pastry with the egg wash using a pastry brush. 
  11. Sprinkle the edges with everything bagel seasoning or sesame seeds if desired.
  12. Bake in the oven for about 20 minutes or until the edges are golden brown.
  13. Let cool down for 10-15 minutes before slicing. 
  14. Slice into 8 squares and enjoy hot or cold. See notes for storing.

Notes

To snap off the tough end of an asparagus stalk, hold each end in one hand and snap it, it will break off where the dry tough part ends and fresh asparagus begins!

Storing: Store in an airtight container in the fridge for up to 3 days. Add parchment paper between each layer of tart to avoid them sticking together.

The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.

Keywords: puff pastry, tart, asparagus, pesto, breakfast

59 Shares
Pin54
Share4
Tweet1
Yum
More