This vegetable-forward puff pastry tart with sautéed asparagus spears and leeks is everything you need for a simple, delicious, and easy appetizer or side dish for any occasion.

An asparagus and leek tart on cutting board with parchment paper.

Anything baked in a flaky pastry is always a winner in my eyes. Puff pastry is my favorite thing to bake and make recipes with. It's perfect any time of year, and just tastes fantastic no matter the filling.

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Recipe at a Glance:
Tips, Tricks, and Key Reminders
Important Ingredients
Step by Step Instructions
Clean and Chop the Leeks
Chop the Asparagus
Sauté the Vegetables
Prepare the Dough
Fill the Dough
Egg Wash and Bake
Hungry for more?
Simple Asparagus & Leek Puff Pastry Tart Recipe

Recipe at a Glance:

Cook Level: I'd say this recipe leans towards the intermediate level, as there is necessary prior knowledge of how to use and roll out pastry dough appropriately, or at least be comfortable following directions closely to prepare the pastry dough correctly.
Taste: This tart delivers on earthy, umami, savory, and salty flavors. Oh and buttery thanks to the pastry dough.
Cooking Time: Including the chill time for the dough to defrost and thaw, this recipe clocks in at just over an hour (70 minutes).
Best For: You can easily make this tart for dinner as a side dish or an appetizer, for a dinner party, or make them into smaller tarts for a passed appetizer for a more formal event.
Pairing Ideas: Round out a dinner menu with oven roasted chicken thighs, a vegetable pasta bake, or classic baked shells. Plus, pair this tart with a refreshing hugo spritz to make your dining table even fancier.

Tips, Tricks, and Key Reminders

Do NOT Overfill The Dough: With my first two tests of this recipe, I added way too much of the sautéd veggies to the middle of the dough and the bottom was underbaked. If you are worried about overfilling the pastry dough, lightly sauté the chopped leeks, then combine with the asparagus and add to the tart. You can also pat dry the vegetables after they sauté to absorb some of the excess moisture and oil.
Use the Egg Wash: The egg wash really helps with the flaky, butter texture of the pastry dough as it bakes. You want to make sure you use enough egg wash on the perimeter of the tart before baking.
Roll Out the Dough: On a lightly floured surface, roll out the dough enough so that any creases and breaks mold together. This also makes the dough less sticky and pliable. You could also roll the dough between two pieces of parchment paper.
Vary the Veggies: If you are not into asparagus, you can easily swap in some fresh peas, fresh corn, radishes, or snap peas, and instead of mozzarella you can use goat cheese or gruyere cheese.
Let it Cool: Before cutting, let it cool for 10 minutes so that the dough and veggies set. When cutting, I suggest using a pizza cutter for ease of slicing the tart in pieces. A knife simply doesn't work the same way.
Clean the Leeks: Be sure to rinse the leeks really well after trimming and separating. The layers in between the leeks tend to hold a lot of dirt and residue.

Important Ingredients

Ingredients needed to make leek and asparagus tart.

Puff Pastry Dough: I always like to have a box or two of store-bought puff pastry dough in my house at all times. It's great to use for sweet and savory recipes, and I just love the combination of flavors that the flakiness gives with the sautéed vegetables.
Asparagus: I would suggest sticking with fresh asparagus in this recipe because the frozen asparagus will add more liquid and moisture. Be sure to cut off the woody ends of the asparagus before dicing the spears into pieces.
Leeks: Leeks are part of the onion/allium family. Typically, the light green and white part of the leeks are used in cooking, with the dark green ends trimmed off.
Garlic: Garlic sautéed with garlic really makes the entire house smell amazing. Garlic isn't really super important but it adds more flavor.
Olive Oil: You could also simply use butter to sauté the vegetables, but olive oil is sometimes easier to use. If you wanted to swap out the oil, use avocado oil.
Egg: As we mentioned above, the egg is used for egg wash on the perimeter of the tart. It gives a shiny crust once baked.
Cheese: I have used mozzarella and also tested this with grated gruyere cheese. Both are equally delicious. You could also swap for a dairy-free cheese if desired.
Herbs: Optional garnish. You could also use fresh chopped rosemary or torn basil leaves instead of thyme. I love the earthy, woody taste of thyme.

Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.

Step by Step Instructions

Clean and Chop the Leeks

Rinse and pat dry the leeks, then trim off the bottom and the dark green leaves at the top, leaving the light green and white part. Slice the leeks thin, then set aside.

Chop the Asparagus

Rinse and pat dry the asparagus, then cut off the woody bottoms of the asparagus, and chop the spears into thirds.

Sauteed leek and asparagus in a frying pan.

Sauté the Vegetables

Bring a large frying pan to a medium heat and add in the olive oil and butter. Sauté the sliced leeks until translucent and soft, then add in the garlic, cook for an additional 2 minutes.

Add in the asparagus and cook until slightly softened. Sprinkle with salt and pepper, stir to combine. Turn off the heat; set aside.

Rolled out puff pastry dough on parchment paper.

Prepare the Dough

Preheat the oven to 400º and line a sheet pan with parchment paper.

Defrost the puff pastry dough on the counter at least 30-40 minutes so that it is a little more pliable. Add to a baking sheet with parchment paper.

Asparagus and leeks in the center of puff pastry dough.

Fill the Dough

Add the sautéed leeks and asparagus to the center of the pastry dough in an even layer without making it too heavy.

Asparagus and leeks with mozzarella cheese in puff pastry with egg wash on the sides.

Egg Wash and Bake

Brush the egg around the edges of the tart, then top with shredded mozzarella cheese. Bake for 18-20 minutes or until the sides are golden brown.

Top with fresh herbs (thyme or rosemary), then let sit for at least 3-5 minutes before slicing and serving.

Why sauté the vegetables ahead of time?

I chose to sauté the leeks and asparagus to give them a head start in softening before baking. You could also simply blanch or steam the vegetables and add to the tart, or add the raw veggies to the tart and then bake, omitting the sauté step.

How do I store the leftovers in the fridge? Can I freeze this?

Any leftover tart can be added to an airtight container with parchment paper in between each slice of the tart. Consume the leftovers within 3 days. You can definitely freeze this by adding to a freezer-friendly container or a plastic food storage container for up to one month.

Can I prep this tart ahead of time and store in the fridge?

I would not recommend filling the tart and then placing back in the fridge as the dough will get a little soggy. What you could do is prep the dough on the baking sheet, sauté the vegetables and add both of these to the fridge separately. Fill the tart when you are ready to bake it.

What if leeks are not available to me?

Swap out the leeks and use a large sweet or yellow onion. You can thinly slice the onion and cook them the same way you'd cook the leeks. Simple swap!

Hungry for more?

Check out these other vegetable-forward recipes!

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Simple Asparagus & Leek Puff Pastry Tart Recipe