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
Asparagus-leek puff pastry tart.

Asparagus-Leek Puff Pastry Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Serve this puff pastry tart as an appetizer or a main course.



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 (67 spears), ends trimmed
  • Fine sea salt and freshly ground black pepper, to taste


  1. If your dough is frozen, leave it out at room temp while you prep the toppings; it takes ~40 minutes to thaw.
  2. 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.
  3. Preheat the oven to 400ºF.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake until the edges are golden brown, 22 to 25 minutes.


  • Serving Size: 1/6 of the recipe
  • Calories: 320
  • Fat: 22 g
  • Carbohydrates: 25 g
  • Fiber: 3.5 g
  • Protein: 6.3 g