This flaky sheet-pan asparagus, leek and prosciutto phyllo tart is the kind of recipe that looks impressive but comes together with surprisingly little effort. Layers of buttery phyllo pastry are topped with creamy goat cheese, sweet sautéed leeks, tender asparagus and savoury prosciutto before baking until crisp and golden. Serve it warm or at room temperature for brunch, lunch or effortless entertaining.
Asparagus, Leek and Prosciutto Phyllo Tart
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 cracked black pepper to taste
- 1 pkg (454 g) phyllo dough, 16 sheets 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 to 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; sauté, stirring occasionally, until asparagus is bright green and leeks are softened, about 5 to 7 minutes. Season with salt and pepper, remove from heat and set aside.
- Lay 1 sheet of phyllo dough on prepared baking sheet and brush with some of the melted butter. Add another sheet of phyllo on top and brush again with butter. Repeat this process with the remaining phyllo sheets and butter, using all 16 sheets. Press edges and corners of dough into pan, folding and bunching edges to form a 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 to taste.
- Spread goat cheese mixture evenly over phyllo crust. Top with sautéed asparagus and leeks. Sprinkle crumbled feta over vegetables; layer prosciutto on top.
- Bake until phyllo is golden and crisp and prosciutto is slightly curled and crispy, 30 to 35 minutes.
- Let tart cool slightly before slicing. Serve warm or at room temperature.
Tips From The ELLE Gourmet Editors
- Working with phyllo
- Frozen phyllo pastry is delicate, but it’s easy to work with once properly thawed. For best results, thaw it overnight in the refrigerator. As you assemble the tart, keep the remaining sheets covered with a slightly damp kitchen towel to prevent them from drying out. Brush each layer generously with melted butter or olive oil to create a crisp, flaky crust.
- Choosing Asparagus
- Medium-width asparagus works best for this tart because it cooks evenly without becoming stringy. If your spears are particularly thick, slice them lengthwise before sautéing. If they’re very thin, reduce the cooking time slightly so they stay bright green and tender.
- Finish with an egg
- For a more substantial brunch, top each serving with a softly poached or jammy egg just before serving. The rich yolk becomes a simple sauce that complements the creamy goat cheese and crisp pastry.
Recipe FAQs
- Can I make this tart ahead of time?
- Yes. Bake the tart earlier in the day and serve it warm or at room temperature. Leftovers can be refrigerated for up to three days.
- Can I use frozen asparagus?
- Fresh asparagus provides the best texture, but frozen asparagus can work if thawed and well drained before cooking.
- Can I substitute puff pastry for phyllo?
- Yes. Puff pastry creates a richer, more buttery tart with a softer texture, while phyllo produces a lighter, crispier crust.
- What should I serve with asparagus phyllo tart?
- Pair it with a simple green salad, roasted potatoes or fresh fruit for brunch. It also pairs beautifully with smoked salmon or a chilled glass of sparkling wine.
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