Asparagus, Leek & Prosciutto Phyllo Tart
Crispy, golden phyllo provides a delicate base for creamy goat cheese, sautéed leeks and tender asparagus in this easy yet elegant tart, while feta and prosciutto add bold flavours and richness. Whether served warm or at room temperature,
it’s the kind of light, tasty dish that makes any summer gathering feel special.
Equipment
- baking sheet
- parchment paper
- Pastry brush
- mixing bowl
Ingredients
- 1 tbsp olive oil
- 1 bunch asparagus roughly chopped and tough ends trimmed
- 1 leek well rinsed and thinly sliced salt and freshly ground black pepper
- 1 pkg 16 sheets/454 g phyllo dough thawed
- ½ cup salted butter melted
- 250 g goat cheese at room temperature
- ¼ cup heavy cream
- 1 egg
- ¼ cup crumbled feta cheese
- 6 –8 slices prosciutto
Instructions
- Preheat oven to 375°F. Line rimmed baking sheet with parchment paper.
- In skillet, heat olive oil over medium heat. Add asparagus and leek and sauté, stirring occasionally, until asparagus is bright green and leeks have softened, about 5 to 7 minutes. Season with salt and pepper, then remove from heat and set aside.
- Lay 1 sheet of phyllo dough on prepared baking sheet and brush with melted butter. Add another sheet of phyllo on top and brush again with butter. Repeat this process with the remaining phyllo sheets, using all 16 sheets. Press edges and corners of dough into pan, folding and bunching edges to form rustic crust. Brush any remaining butter over edges.
- In mixing bowl, whisk together goat cheese, heavy cream and egg until smooth. Season with salt and pepper.
- Spread goat cheese mixture evenly over phyllo crust. Top with sautéed asparagus and leeks. Sprinkle crumbled feta over vegetables, then layer prosciutto on top.
- Place tart in oven and bake for 30 to 35 minutes or until phyllo is golden and crisp and prosciutto is slightly curled and crispy.
- Let tart cool slightly before slicing. Serve warm or at room temperature.
