Description
Serve this puff pastry tart as an appetizer or a main course.
Ingredients
Scale
For the Walnut Spread
- 1 cup raw walnuts
- 2 teaspoons white miso
- 1 small garlic clove
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon fine sea salt
For the Tart
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- 1 large leek, white and light green parts
- 6 ounces asparagus (6–7 spears), ends trimmed
- Fine sea salt and freshly ground black pepper, to taste
Instructions
- If your dough is frozen, leave it out at room temp while you prep the toppings; it takes ~40 minutes to thaw.
- Start the walnut spread. Place the nuts in a small bowl and cover with boiling water. Set aside to soak for at least 30 minutes.
- Preheat the oven to 400ºF.
- Meanwhile, work on the tart toppings. Cut the leek lengthwise and thinly slice into half-moons. Clean the sliced leeks thoroughly in a salad spinner, or by swirling them vigorously in a large bowl of water, to release the sand from between the layers.
- Heat a tablespoon of oil in a large skillet over medium heat and add the drained leeks. Cook, stirring occasionally, until they’re soft and golden brown, 10 to 12 minutes. Turn the heat off and season with a pinch of salt.
- Finish the walnut spread. Drain the walnuts and place in a food processor, along with the miso and garlic. Pulse until the nuts are broken down. Then add the water, lemon juice, and salt, and purée into a thick, creamy paste, stopping to scrape down the sides as needed. Set aside.
- Slice the asparagus on a diagonal into thin pieces. Place in a medium bowl with the remaining 2 teaspoons oil, and season with pinches of salt and pepper. Toss to coat.
- When the dough is thawed, roll it out slightly just so it’s a bit thinner. Transfer to a parchment-covered baking sheet. Spread the walnut mixture across the dough, leaving a 3/4-inch border. Scatter the sautéed leeks on top and arrange the asparagus into your desired pattern.
- Bake until the edges are golden brown, 22 to 25 minutes.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 320
- Fat: 22 g
- Carbohydrates: 25 g
- Fiber: 3.5 g
- Protein: 6.3 g
