Asparagus, Leek and Prosciutto Phyllo Tart
A crisp sheet-pan phyllo tart topped with asparagus, leeks, creamy goat cheese and prosciutto that tastes as good as it looks. Add a poached egg for a protein-packed brunch.
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.