Brussels Herb & Leek Tart with Syrian Bread Crust
A delicate tart featuring seasonal leeks and asparagus atop a crispy Syrian bread base, finished with local goat cheese and fresh herbs from Place Flagey Market. This belgian-inspired vegetarian ready in about 48 minutes layers loaf (8 oz) Syrian bread, medium (10 oz total) Leeks, Asparagus into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 loaf (8 oz) Syrian bread
- 2 medium (10 oz total) Leeks
- 12 oz Asparagus
- 4 oz Goat cheese
- 2 tbsp finely chopped Fresh dill
- 1 tbsp finely chopped Fresh chives
- 3 tbsp Olive oil
- 1 large Egg
- 2 tbsp Heavy cream
Instructions
- Step 1: Preheat oven to 375°F (190°C). Slice Syrian bread into 1/4-inch thick rounds, then brush both sides with 1 tbsp olive oil. Place on a baking sheet and bake for 8 minutes until golden and crisp.
- Step 2: Trim asparagus ends and cut into 1-inch pieces. Thinly slice leeks (white and light green parts only). Heat 1 tbsp olive oil in a skillet over medium heat, add leeks, and sauté for 5 minutes until softened but not browned. Add asparagus and cook for 3 more minutes until bright green and slightly tender.
- Step 3: Whisk egg, heavy cream, dill, and chives in a small bowl. Spread half the leek-asparagus mixture over the baked bread rounds, then top with crumbled goat cheese. Pour egg mixture evenly over all, ensuring it seeps into the bread. Bake for 15-18 minutes until set and golden on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brussels Herb & Leek Tart with Syrian Bread Crust take to make?
Total time is about 48 minutes (25 min prep + 23 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Brussels Herb & Leek Tart with Syrian Bread Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Brussels Herb & Leek Tart with Syrian Bread Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brussels Herb & Leek Tart with Syrian Bread Crust for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brussels Herb & Leek Tart with Syrian Bread Crust?
Belgian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
