Asparagus Puff Pastry Tart
This asparagus puff pastry tart celebrates the best of spring produce – packed with leeks, asparagus, peas, green onions, and goat cheese. Using store-bought puff pastry, this savory vegetable galette recipe is surprisingly easy to make. It’s perfect for an elevated breakfast or brunch, but can also be enjoyed for dinner!
If you’re a beginner baker like myself, you will be pleased to know that this asparagus tart is actually very easy to make! The end result is beautiful, delicious, and something that looks a lot more complicated than it actually is 😉
While you’re more than welcome to make your own pastry, I used store-bought puff pastry for this recipe to make things even easier. This flaky crust gets filled with goat cheese and tons of seasonal spring vegetables, like leeks, asparagus, green onions, and peas. That said, you are more than welcome to modify the filling ingredients as desired – I’ve included some ideas below.
I love this galette recipe for an at home brunch – it would be great for an occasion like mother’s day or easter. I’d love to know if you try it!
What Is A Galette?
The french term “galette” refers to various forms of flat round or freeform pies with either a fruit or vegetable filling. In a galette, the crust is folded around the edges of the filling. Galettes can be either sweet or savoury, and the crust can be either homemade or a commercially-purchased puff pastry!
Ingredients Needed
All you need to make this recipe are 9 simple ingredients (plus salt + pepper):
- puff pastry
- olive oil
- leek
- green onion
- green peas
- asparagus
- goat cheese
- egg
- all-purpose flour (for dusting surface)
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Tips For Making This Savoury Vegetable Galette
- Keep the thawed puff pastry in the fridge until you’re ready to roll it out. It’s much easier to work with puff pastry when it’s chilled.
- Be sure to either roll out the puff pastry ON the lined-baking dish itself, OR on a floured surface before TRANSFERRING to the baking dish. Please avoid the same mistake I made the first time I tested this, where I added all the fillings before realizing that it would be impossible to transfer to the baking sheet without everything falling apart!!
- After sautéing the vegetables, I recommend transferring them to a sieve and squeezing out any excess liquid (you can use the back of your spatula to do this). This will help prevent a soggy bottom!
- Remove the goat cheese from the fridge when you start making the recipe. This will allow it to soften and spread more easily.
- I found that spreading the goat cheese out on the pastry with my HANDS was a lot more efficient than using a knife (which may have ripped the pastry). Simply sprinkle it around the center and gently press down with your fingers in an even layer.
Recipe Modifications & Ingredient Swaps
- While goat cheese pairs perfectly with this recipe, another soft cheese like ricotta may also taste delicious!
- Feel free to play around with different vegetables here – I think some sautéed mushrooms or zucchinis would pair perfectly.
- You can garnish this recipe with some extra green onions, other fresh herbs (like basil or parsley), or sprinkle some microgreens on top for something extra pretty (that’s what I used in these pictures!)
How To Store & Reheat
Leftovers of this galette will keep for about 3 days in an airtight container in the fridge.
In order to best maintain the flaky texture of the crust, I recommend reheating this galette in the oven. Simply pre-heat your oven to about 300-350F, then warm up leftover pieces for about 5 minutes.
More Easy, Delicious Brunch Recipes
- Spanakopita Frittata With Spinach & Feta
- Chocolate Peanut Butter Banana Baked Oatmeal
- Healthy 4-Ingredient Banana Oat Pancakes
- Easy Stovetop Shakshuka
- Sourdough French Toast With Berry Compote
- Pesto Potato Hash Skilet
Did you give this Asparagus Puff Pastry Tart Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Easy Asparagus Puff Pastry Tart
Ingredients
- 1 Tbsp olive oil (plus a little extra for drizzling)
- 1 leek, sliced into thin half-moons (makes ~2 cups)
- 1/2 cup green onions, chopped
- Salt + pepper, to taste
- 1 cup green peas, fresh or frozen
- All-purpose flour (to dust surface)
- 1 puff pastry, thawed but chilled
- 1 cup goat cheese
- ~1/2 bunch thin asparagus spears (woody stems removed)
- 1 egg, whisked
- Optional garnish: additional green onions, other fresh herbs, microgreens, sprinkle of goat cheese crumbles, black pepper, etc.
Instructions
- Heat pan over med-high heat with olive oil. Sauté leeks and green onions for about 10 mins, seasoning with salt and pepper. Stir in peas, then cover pan and remove from heat to continue to soften.
- Preheat oven to 400F and line large baking sheet with parchment. Roll out puff pastry ON the baking sheet OR on a floured surface, before transferring to baking sheet.
- Sprinkle goat cheese into the centre of the crust, leaving a 1-inch edge of pastry. Use fingers to gently press cheese down.
- Drain excess liquid from sautéed veggies (I used a sieve and the back of a spatula), then transfer to the centre of the pastry. Spread veggies out evenly on top of goat cheese.
- Place asparagus spears on top of veggies. Drizzle with a touch of olive oil, salt + pepper.
- Fold up edges of pastry, then brush edges with the whisked egg. Place in the middle rack of the oven for 30-35 mins, rotating baking sheet halfway. Edges should be golden brown when done.*As oven temperatures + cooking speeds can vary, keep an eye on your galette around the 30 minute mark! You may need to leave it in the oven a little longer or shorter than indicated.
- Remove galette from oven and garnish with extra green onions, microgreens, or other fresh herbs as desired. Slice + serve warm!
Notes
- While goat cheese pairs perfectly with this recipe, another soft cheese like ricotta may also taste delicious!
- Feel free to play around with different vegetables here – I think some sautéed mushrooms or zucchinis would pair perfectly.
- You can garnish this recipe with some extra green onions, other fresh herbs (like basil or parsley), or sprinkle some microgreens on top for something extra pretty (that’s what I used in these pictures!)
- Keep the thawed puff pastry in the fridge until you’re ready to roll it out. It’s much easier to work with puff pastry when it’s chilled.
- Be sure to either roll out the puff pastry ON the lined-baking dish itself, OR on a floured surface before TRANSFERRING to the baking dish. Please avoid the same mistake I made the first time I tested this, where I added all the fillings before realizing that it would be impossible to transfer to the baking sheet without everything falling apart!!
- After sautéing the vegetables, I recommend transferring them to a sieve and squeezing out any excess liquid (you can use the back of your spatula to do this). This will help prevent a soggy bottom!
- Remove the goat cheese from the fridge when you start making the recipe. This will allow it to soften and spread more easily.
- I found that spreading the goat cheese out on the pastry with my HANDS was a lot more efficient than using a knife (which may have ripped the pastry). Simply sprinkle it around the center and gently press down with your fingers in an even layer.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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