Ultimate Asparagus and Leek Tart with Phyllo Dough
A light and creamy egg custard center filled with Spring vegetables and surrounded by the flakiest crust possible – this Asparagus and Leek Tart with Phyllo Dough is a most special tart. A perfect centerpiece for a weekend brunch or a weeknight dinner when you have a little more time, you will be rewarded with gorgeous flavor and a texture that is second to none.
I personally love a good tart. To me, they are a perfect way to use a variety of vegetables, particularly in spring and summer, when the bounty is so generous. Not to mention, it’s so fun to be creative with various flavor combinations.
Think of the egg custard as your base. Next, think of different vegetable and herb combinations to add to that base. And then, think about what else you might be able to add to take it to the next level. SO ,many possibilities!
But let’s face it, I don’t always want to take the time to make a dough for my tart, and I’m guessing you might feel the same. Of course, there’s ready made puff pastry that you can buy, but I was looking for something even lighter and more crispy.
Enter phyllo dough. It’s definitely lighter and crispier, and it lets that beautiful filling shine, not to mention makes for a stunning presentation.
What’s more? If you’re lucky enough to have any leftovers, this makes a fantastic breakfast!
If you’re looking for other Spring recipes, consider this Spring Sheet Pan Chicken with Asparagus and Peas, this Easy Cold Orzo Salad with Asparagus and Peas with Lemon-Parmesan Vinaigrette, or my favorite Shaved Asparagus Salad with Lime Vinaigrette!
Why I think you’ll love this recipe:
Recipe ingredients
You will need the following ingredients to make this amazing Asparagus and Leek Tart:
Ingredient Notes
The ingredients to make this asparagus and leek tart are easy to find and readily available at most any grocery store. If you’re able, I would highly recommend grabbing anything you can at your local farmer’s market for maximum flavor.
Here are a few ingredient notes:
Phyllo dough: This is found in the freezer section of the grocery store. A package comes with 2 rolls – you only need 1 roll to make this recipe. Keep the second roll in the freezer to make a second tart or for another future use.
Creme fraiche: is French for ‘fresh cream’ and refers to cream that has been cultured with bacteria until thick, creamy, every-so-slightly sweet and tangy in flavor. Think of it as a more refined sour cream. For this recipe, I used Vermont Creamery Creme Fraiche, but you can use whichever brand you prefer. Alternatively, if you can’t find it, you can make your own (it only requires cream, buttermilk, and 12 hours) or simply substitute sour cream.
Peas: I used frozen peas in this recipe because they are reliably sweet and fresh peas are not yet available. However, if you are using fresh peas, you will need to add another minute or two to your blanching time.
Tools you’ll need
Let’s make this Asparagus and Leek Tart with Phyllo Dough together: STEP BY STEP
Be sure to check out the full recipe and ingredient list in the recipe card below
Steps 1, 2 & 3:
First, preheat the oven to 325 degrees Fahrenheit and put a saucepan of well-salted water on to boil.
Next, trim the woody ends of the asparagus and finely chop the chives. Set aside.
Then, you will need to prep the leeks by trimming off the root end and cutting off the very woody tops. Slice them in half, lengthwise, and bring them to the sink to rinse in between all of the layers with cold water.
Steps 4, 5 & 6:
Slice the leeks into 1/4 inch thick half-moon slices.
Heat a saute pan over medium heat with 2 tablespoons of olive oil and cook the leeks, stirring them every so often. Season them well with a large pinch of salt and pepper.
Add the asparagus and peas to the boiling water and cook for 1 minute. While they’re cooking, quickly grab a large bowl and add some ice and cold water to make a water bath.
Steps 7, 8 & 9:
Remove the asparagus and peas and shock them in the ice water. After a few minutes, remove them to dry and set aside.
When the leeks are soft and tender, remove them from the pan and onto a plate to cool. Set aside.
Mix the custard mixture by whisking the eggs, creme fraiche, Dijon mustard, and salt and pepper. Set aside.
Steps 10, 11 & 12:
Next, place your springform pan on a sheet pan and unroll your phyllo dough, keeping it under a damp towel so that it doesn’t dry out. Melt the butter and add 2 tablespoons of olive oil to it.
Brush each sheet of phyllo with the butter mixture and carefully place it in the pan, allowing any extra to overhang on the sides. In addition, with each subsequent sheet, you will want to rotate its placement, so that the entire crust will have even thickness.
Once all the phyllo is in the pan, trim the edges so that you have a nice neat crust. Then, set it aside.
Steps 13, 14 & 15:
Next, add the leeks, peas and chives to the egg custard mixture and then pour it into the phyllo crust.
And lastly, top it with the spears of asparagus in a line and sprinkle with the parmesan. Bake for 40-50 minutes, depending on your oven.
Chef Notes & Tips
- Be sure to clean the leeks really well. The layers of leek harbor a lot of sand and dirt. If you don’t remove it, you will find yourself with a gritty texture.
- Season in layers! Make sure that you season each part of the cooking process with salt, so that you end up with a well-seasoned finished product. For example, season your blanching water, season your egg custard, season your leeks as they’re cooking, etc. – these will all contribute toward a superior final product – as opposed to tasting something with salted added on top at the end.
- Don’t blanch the asparagus and peas for more than a minute. This step might seem like a lot of extra work for just 1 minute, but blanching them yields a perfect texture in the finished tart. That said, if you use fresh peas, you will need to blanch the peas for an additional 1-2 minutes.
- Don’t overcook the tart! The egg-custard should be ‘just’ set – no jiggle, but not firm either. That sweet spot really is the perfect texture. Allowing it to cool a bit after baking will help the filling to set.
Storage & Reheating
STORAGE: Wrap the leftover tart in aluminum foil and store it in the refrigerator for up to 5 days. The foil doesn’t seem to trap moisture, the same way that an airtight container would, and therefore allows the crust to stay relatively crispy.
REHEATING: You can eat this chilled or at room temperature. On the other hand, if you prefer to heat it, then do so in a 350 degree oven, uncovered, until just warmed through.
FREEZING: I would not recommend freezing this tart, as the texture will change quite a bit.
Additions & Substitutions
ADDITIONS:
Fresh herbs: You could add more fresh herbs to this tart – thyme, basil, parsley and tarragon are the first to come to mind to meld with the other flavors.
Bacon or Pancetta: Either of these would add another lovely flavor note to the tart. Specifically, about 4 ounces, sauteed and cooled, and then added to the egg-custard mixture would work.
Spice: When sauteing the leeks, you could add some red chili flakes to add a little heat.
Cheese: You could add some cheese to the egg-custard mixture, but I wouldn’t be too heavy-handed with it or you will change the lovely light texture. Parmesan or gruyere would be nice.
SUBSTITUTIONS:
Creme fraiche: You can substitute sour cream if need be.
Frequently Asked Questions
I hope you love this Asparagus and Leek Tart with Phyllo Dough! If you make it, be sure to leave a rating so I know how you liked it!
Ultimate Asparagus and Leek Tart with Phyllo Dough
Equipment
- 1 springform pan 8 or 9 inch
Ingredients
- 1/2 bunch asparagus
- 2 leeks (large or 3 smaller)
- 10 oz frozen peas
- 4 tbsp chives (finely chopped)
- 4 tbsp olive oil (divided in half)
- 8 eggs
- 5 tbsp creme fraiche
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 pkg phyllo dough (only need 1 roll of sheets)
- 2 tbsp butter (melted)
- 1/4 cup parmesan cheese
- 1 lemon (zest only)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Put a pot of well-salted water on to boil to blanch the asparagus and peas.
- Prep the vegetables. In the meantime, cut the woody ends off of the asparagus and set the remaining spears aside. Finely chop the chives, and set them aside.
- Next, prepare the leeks by trimming off the ends and any woody tops. Cut them in half lengthwise and then take them to the sink to run under cold water. With your hands, gently separate the layers to allow water to run in between to remove all dirt and sand. Return the leeks to the cutting board and slice them into ¼ inch thick pieces.
- Cook the vegetables. Heat a saute pan and 2 tablespoons of olive oil over medium heat. Add the leeks and cook, stirring occasionally. Season them with a large pinch of kosher salt and black pepper.
- While the leeks are cooking, add the asparagus and peas to the boiling water and cook for 1 minute. While they are cooking, quickly grab a large bowl and add some ice and cold water. Remove the asparagus and peas into the ice water to shock them (this stops the cooking process and sets the bright green color). After a few minutes, remove them from the water to dry and set aside.
- When the leeks have become soft and tender and even a little caramelized, remove them from the pan and spread them out on a plate to cool.
- Prepare the filling. While the leeks are cooling, whisk the eggs in a large bowl. Add the creme fraiche, dijon mustard, 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Set aside.
- Assemble the crust. Melt 2 tablespoons of butter and add 2 tablespoons of olive oil. Roll out your phyllo dough. Gently brush your butter mixture onto the first sheet of phyllo. Pick it up and gently lay it into your springform pan. The phyllo will hang over the sides, that is ok, as it will be trimmed at the end. Brush your next sheet and then gently lay it in the pan, rotating it, so that it overlaps somewhat, but covers new space in the pan. Repeat this with the rest of the phyllo in that single roll.
- Now that all of the phyllo is in the pan, use scissors to cut any overhanging dough.
- Assemble. Re-whisk the egg mixture and add the leeks, 3 tablespoons of chopped chives, and peas and mix well.
- Pour the egg vegetable mixture into the crust. Top with asparagus spears lined up across the top of the tart. Sprinkle the top with the parmesan.
- Bake. Place the springform pan onto a sheet pan and bake for about 40-50 minutes (time may vary, depending on your oven) until the filling is just set.
- Let cool for 15 minutes before releasing the springform pan. If you can, let it cool a little further. Then, garnish with remaining chives and the zest of a lemon. This is delicious served warm or at room temperature. ENJOY!
Notes
- If you don’t have a springform pan, you can use a regular cake pan. Please note that you will not be able to remove the tart from a regular cake pan, as the crust is extremely delicate. Instead, you will need to cut and serve directly from the cake pan.
- Be careful not to overcook the tart. The tart is done when the filling no longer ‘jiggles’ when moving the pan. Overcooking it will lead to a firm scrambled egg-like interior texture.
- You can blanch the asparagus and peas, and cook the leeks a day ahead and keep them in the refrigerator until you are ready to assemble and bake your tart. But you should plan to serve the tart the same day that you bake it.
Nutrition
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