Asparagus, Leek and Gruyere Tart

Asparagus, Leek and Gruyere Tart is a delicious and beautiful appetizer that will impress your family and friends!

I love the buttery puff pastry which serves as the crust for this tart. So easy to work with and versatile. Next, a rich combination of shredded gruyere, creme fraiche and sauteed leeks is spread onto the pastry. Whole asparagus spears are then roasted briefly and arranged in a rustic, yet elegant pattern on top of the tart.

A big thanks to Rick and Tracey, for kicking off our Gourmet Group dinner with this delightful nosh. Tracey selected this recipe because she’s made it multiple times with great success. Personally, I love recipes like this tart. It looks like you’ve really fussed, but it’s actually quite easy.

Asparagus, Leek and Gruyere Tart

Asparagus & Creme Fraiche Tips

Look for thin to medium asparagus spears of uniform size. This will ensure that your tart looks great and cooks properly. The tart pieces are crisp enough to be picked up, but I recommend a knife and fork. While you can eat roasted asparagus spears with your fingers (well at least I have) you can’t do that as easily once they’re on a tart.

If you can’t find crème fraîche, you can substitute sour cream. But do make the effort to find creme fraiche for it’s richer, less tangy flavor. Large grocery stores stock creme fraiche near the sour cream or in their deli section.

This is the second recipe from our recent Gourmet Group Recipes You Always Wanted to Make for Thanksgiving theme. Be sure to check out the rest of these recipes which have been published, or are coming out shortly.

More Fun Asparagus Dishes

Asparagus & Ham Quiche

Classic ham, asparagus and Swiss quiche with an elegant spin. Versatile approach for making your own crust or using refrigerator or frozen deep dish crust.

Check out this recipe

Avocado Asparagus Egg Sandwiches

Avocado Asparagus Egg Sandwhiches feature toasted brioche bread, avocado spread, crisp bacon, fried eggs and roasted aspargus spears. Pefect for brunch!

Check out this recipe

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Asparagus, Leek and Gruyère Tart

5 from 4 votes

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Servings: 0

Author: Meredith Deeds, published in StarTribune March, 2017

Ingredients

• 1 tbsp. unsalted butter
• 1 medium leek white and tender green, halved lengthwise, thinly sliced crosswise and rinsed well
• 1 lb. asparagus trimmed
• 1 tbsp. olive oil
• 3/4 tsp. salt divided
• 1/2 tsp. freshly ground black pepper divided
• 1 sheet frozen puff pastry about 1/2 lb., thawed
• 2 c. shredded Gruyère cheese
• 1/2 c. crème fraîche
• 1 egg yolk
• 1/8 tsp. freshly grated nutmeg
• All-purpose flour for dusting

Instructions

• Preheat oven to 425 degrees.
• Heat the butter in a large skillet over medium heat. Add the leeks and cook, stirring, for 8 minutes or until softened and slightly browned. Remove from heat and let cool for 10 minutes.
• Place the asparagus on a large baking sheet. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in oven to roast for 3 minutes. Set aside.
• In a medium bowl, combine the sautéed leeks, Gruyère, crème fraîche, yolk, nutmeg, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Roll out the puff pastry into a 10- by 16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet. Spread the leek/cheese mixture onto the puff pastry, leaving a 1/2-inch border around the edges. Fold 1/2-inch of the pastry over the filling on all sides. Arrange the asparagus on top of the leek/cheese mixture and bake for 20 to 25 minutes, or until the tart is browned on the sides and bottom and the asparagus is tender.

Notes

Note: Look for asparagus that is of thin or medium thickness to ensure the tart and asparagus are done at the same time. If you can’t find crème fraîche, you can substitute sour cream