Potato, Leek, Asparagus, and Pea Tart

his tart is a perfect example of how you can enjoy a deliciously indulgent meal while still packing in plenty of nutrients. The leeks, asparagus, and peas provide a wealth of vitamins, minerals, and fibre, while the creamy sauce ties everything together in a rich, savoury filling. The addition of thinly sliced potatoes not only enhances the dish with a delightful texture but also brings in that comforting feel that you need on a cold winter day.

Making this tart with shop–bought puff pastry may seem like a shortcut, but it’s actually a practical choice. Puff pastry is notoriously labour-intensive and time-consuming to make from scratch. In fact, unless you’re in a high-end restaurant or in a bakery with a dedicated pastry chef, it’s common to use pre-made puff pastry, which cuts down on prep time significantly without sacrificing the final result. So don’t feel guilty for taking the easy route here—it’s all about enjoying the process and the final result will not disappoint.

Health Benefits of Potato, Leek, Asparagus, and Pea Tart

This potato leek tart is a wonderful way to incorporate more vegetables into your diet while still enjoying a rich and indulgent meal. Here’s why it’s a feel-good dish:

• Leeks are a great source of fibre, vitamin K, and antioxidants, promoting good digestion and heart health.
• Asparagus is low in calories but rich in folate, vitamins A, C, and K, which help support immune function and promote healthy skin and bones.
• Peas are packed with plant-based protein, fibre, and vitamins, which are essential for digestive health and provide a steady source of energy.
• Potatoes provide a hearty, satisfying base for the tart, and while they’re higher in carbs, they offer essential nutrients like potassium and vitamin C when enjoyed in moderation.

The Parmesan cheese adds flavour and calcium, supporting bone health, and the cream brings richness and a velvety texture to the sauce. While the tart is a bit indulgent, with higher calories due to the pastry and cream, the addition of fresh vegetables keeps it feeling balanced and wholesome.

Why You Should Make This Tart at Home

Making this tart at home lets you enjoy the delicious flavours of a restaurant-style dish without any of the added preservatives or unhealthy fats found in takeout options. While the puff pastry is pre-made to save time, everything else about this tart is fresh, with plenty of vegetables to balance the richness. It’s a perfect treat dish for special occasions, but it’s still packed with wholesome ingredients that make it feel just as good as it tastes.

This tart is versatile, too! Feel free to swap out the vegetables based on what’s in season or what you have on hand. You can even use a lighter cream if you’re looking to reduce the calories without sacrificing flavour.

One final note is that I would recommend using an all butter puff pastry as the others use margarine which is essentially vegetable oil and you can read my article here why we want to reduce our consumption of these oils.

Potato, Leek, Asparagus, and Pea Tart

Recipe by TheFeelGoodCookCourse: MainCuisine: British/FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

400

kcal

Ingredients

• 1 roll shop-bought puff pastry all butter is preferred

• 1 medium leek, cleaned and sliced

• 1 cup (150g) asparagus, trimmed and cut into 1-inch pieces

• 1/2 cup (75g) peas (fresh or frozen)

• 1 1/2 cups (360ml) chicken or vegetable stock

• 1/2 cup (120ml) heavy cream (or use a lighter cream for a healthier option)

• 1/4 cup (25g) Parmesan cheese, grated

• 1 teaspoon dried thyme

• 2 cloves garlic, minced

• Salt and pepper, to taste

• 1 medium potatoes, thinly sliced (use a mandolin for even slices)

• 1 tablespoon Parmesan cheese, for topping

• 1 egg whisked to wash the outside of the pastry

Directions

• Prepare the filling:
  Heat a large pan over medium heat and add a splash of olive oil. Sauté the sliced leeks and asparagus until they start to soften, about 5-7 minutes. Add the peas and garlic and continue cooking for another 2-3 minutes until fragrant. Pour in the chicken or vegetable stock and bring to a simmer. Stir in the cream, Parmesan cheese, thyme, salt, and pepper. Let the mixture simmer gently for another 5-7 minutes, allowing the sauce to thicken slightly. Remove from heat and let the filling cool to room temperature.
• Prepare the puff pastry:
  Preheat your oven to 390°F (200°C). Unroll the shop-bought puff pastry onto a baking sheet lined with parchment paper.
• Assemble the tart:
  Once the vegetable filling has cooled, spread it evenly over the prepared puff pastry base leaving and equal edge of pastry with no filling, this will puff up to form the curst. Take the thinly sliced potatoes and arrange them on top of the filling in an overlapping pattern, covering the entire surface. Sprinkle with a little salt, black pepper, and the remaining Parmesan cheese on top. to finish use a pastry brush to gently coat the all the uncovered pastry with the whisked egg, this ensures that you get a nice golden crust
• Bake the tart:
  Place the tart in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and the potatoes are tender. Keep an eye on the tart as it bakes, and if the edges of the pastry brown too quickly, cover them with a strip of foil to prevent burning.
• Serve:
  Once baked, remove the tart from the oven and let it cool for a few minutes. and slice into portions then enjoy