Mini Leek Asparagus Tarts

These miniature Leek Asparagus Tarts are so dainty. Garnish them with something fresh and green for a perfectly dainty springtime appetizer.

Leek Asparagus Tarts

I have always had a thing for tarts. Sweet, savory, you name it: I love to make ’em and I reallllly love to eat ’em. I especially love miniature tarts, and they find their way into several of my catering menus. So when the California Cut Flower Commission asked me to create a farm driven menu for their Field to Vase dinner (for 100 guests!) to promote American grown flowers, you know I couldn’t resist making dozens upon dozens of tasty little leek asparagus tarts for the passed appetizers hour.

Leek Asparagus TartsThe dinner itself was housed in a breathtaking orchid nursery at Westland Floral in Carpinteria, and there was no shortage of gorgeous blooms to decorate the table.

Leek Asparagus Tarts

The folks at CCFC wanted a rustic, seasonal menu highlighting our local farms- um, hello! That is right up my alley! I had so much fun working with the farmers to put the menu together and then scouring the market for my ingredients. For my mini leek asparagus tarts I combined the flavors of some ginormous leeks I found at one stand with beautiful asparagus stalks from another. Leek and asparagus is a classic combo so I knew there was no way these tarts could fail.

Leek Asparagus TartsOn this particular day I probably made somewhere between 150-200 tarts (along with so much other food it would make your head spin- it sure made mine!), but I’ve scaled back the recipe here for a normal sized dinner party. You’ll get about two dozen out of this recipe, maybe a tad more.

Leek Asparagus TartsMaking the tart shells from scratch is  bit of a labor of love- you have to mix the dough, chill the dough, knead the dough, cut the dough into rounds, par bake them and then cool them before you can actually fill them (and of course bake them again)- phew! So I totally wouldn’t hold it against you if you decided to use store bought pie dough or even finished pastry shells to cut a few steps out.

But the filling is super simple and comes together in just a few minutes: veggies, thyme, egg, creme fraiche, milk, parmesan. Bam. Done. Then just fill, bake, cool and garnish with ever so trendy micro greens for an appetizer that is just made for Springtime gatherings.

Leek Asparagus Tarts*Shoutout to Linda Blue Photography for capturing some amazing photos of the evening and allowing me to share them on my site, if you’re looking for a talented photographer in the 805, she’s your gal!


5 from 1 vote

Mini Leek Asparagus Tarts

These miniature Leek Asparagus Tarts are so dainty. Garnish them with something fresh and green for a perfectly dainty springtime appetizer.

Course Appetizer
Cuisine Denisse
Keyword leek tart, mini quiche leek, mini tart
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 -30
Calories 189 kcal


For the tart shells:

  • 1 1/2 cups flour
  • 1/2 cup unsalted butter chilled and cut into small cubes
  • 1/2 teaspoon salt
  • 1 egg lightly beaten
  • 2-3 tablespoons ice water

For the custard:

  • 1 leek finely chopped
  • 4 large asparagus or 6 small spears finely chopped
  • 1 tablespoon butter
  • 1 teaspoon fresh thyme chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs
  • 1 cup creme fraiche
  • 1/3 cup milk
  • 1/3 cup grated parmesan
  • Micro greens optional


  1. Combine flour, butter and salt in a food processor and pulse until a crumb mixture forms. Add egg and water and continue to pulse just until dough comes together.

  2. Turn out dough onto a lightly floured surface and knead into a ball. Flatten into a disk, wrap in plastic and chill for about 1 hour.
  3. Preheat oven to 350°. Roll out dough to about 1/8 to 1/4 inch thick on a lightly floured surface. Using a 2 inch round cookie cutter, cut out rounds and gently press into an ungreased mini muffin pan. Prick each tart shell several times with a fork and bake for about 10 minutes or until beginning to turn golden. Remove from oven and let cool. Increase oven temperature to 375°.

  4. Melt butter in a skillet over medium heat and sauté leeks for about 5 minutes or until soft. Add asparagus, thyme, salt and pepper and cook for 1 minute more. Remove from heat and allow to cool completely.
  5. In a medium bowl, whisk together eggs, creme fraiche, milk and parmesan. Fold in leek mixture.
  6. Spoon filling into cooled tart shells and bake for approximately 15 minutes or until custard has set. Remove from oven and cool to room temperature. Garnish with micro greens just before serving.

Products I recommend for this recipe:

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