Roasted Grape, Leek and Asparagus Tarts

by Thekissingcrust
9 Tarts
37 min

Roasted Grape, Leek and Asparagus Tarts! These (slightly strange) sounding but delicious tarts came about when I had some various leftovers to use up.

The tarts are made with crispy puff pastry, a savory and slightly sweet filling made from sauteed leeks, globe grape slices, finely sliced asparagus and roasted garlic (I also added two egg yolks, a drizzle of heavy cream, salt and pepper to taste and 1/2 cup finely grated parmesan cheese), and after baking, topped with a little extra parmesan cheese, a leek slice, asparagus tip and globe grape slice.

Each bite is bursting with flavor and texture! These sophisticated tarts would be a perfect appetizer, and would also be great as a side dish for most any meal.

Delicious, uniquely savory and sweet, and crispy too!

Start with one rectangle of puff pastry, cut into squares and dock dough about 1/2 inch in from the edges. This will create your crust.

Sauté the leeks, asparagus and sliced globe grapes together, let cool slightly and then make your filling.

Place spoonfuls of the filling in the center of each puff pastry square.

Try to keep the filling mostly inside the docked square of puff pastry.

Bake, and top with a sprinkle of freshly grated Parmesan cheese, and a bit of the leek, an asparagus tip, and a slice of the globe grapes. Enjoy warm!

Roasted Grape, Leek and Asparagus Tarts
Recipe details
  • 9  Tarts
  • Prep time: 25 Minutes Cook time: 12 Minutes Total time: 37 min
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  • 1/2 package (1 sheet) puff pastry, thawed according to package directions
  • 1 tablespoon semolina
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 leeks, halved down the center, washed throughly and thinly sliced (save some of the slices to decorate your tarts)
  • 1 bunch asparagus, chopped (save some of the tips to decorate your tarts)
  • 1 cup globe grapes, sliced thinly and seeds removed (save some of tthe slices to decorate your tarts)
  • 2 egg yolks
  • 2 tablespoons heavy cream
  • salt and pepper to taste
  • 1/2 cup finely grated parmesan cheese, plus extra for sprinkling

Cut puff pastry into 9 squares. Place sheet of parchment paper on baking sheet and dust with a little semolina. Place puff pastry squares on dusted parchment paper. Place in refrigerator until ready.
Heat a large skillet over medium heat. Add butter and olive oil and melt. Saute leeks and asparagus for about 7 minutes. Add globe grapes and saute for another 5 minutes, or until soft. Remove from heat and cool. Stir in egg yolks, heavy cream, salt, pepper and parmesan cheese.
Preheat oven to 400 degrees f. Remove tray of puff pastry squares from refrigerator. Place dollops of filling on each square. Top each tart with a little sprinkle of freshly grated parmesan cheese. Bake for 12 to 15 minutes or until puff pastry is golden brown.
Remove from oven and immediately sprinkle a bit more freshly grated Parmesan cheese over each tart. Top each tart with reserved asparagus, leeks, and globe grape slice. Serve immediately.
  • If you can't find globe grapes, regular red grapes would work as well.