Asparagus & Cheese Tart Recipe

Introduction

This Asparagus & Cheese Tart is a delightful combination of a buttery, cheesy crust filled with fresh asparagus and a creamy egg custard. It’s perfect for a light lunch or an elegant appetizer that’s sure to impress.

Ingredients

• 140g plain flour
• 85g butter, cubed
• 85g cheddar (such as Montgomery or vegetarian alternative), finely grated
• 5 eggs
• 175ml milk
• 100g cheddar (such as Montgomery or vegetarian alternative), grated
• 300g asparagus, trimmed and cut in half lengthways

Instructions

1. Step 1: Put the flour in a bowl. Add the cubed butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Mix in 85g of the grated cheddar. Add 3 tablespoons of cold water and stir until the pastry forms a ball. Wrap in cling film and chill for 5 minutes.
2. Step 2: Butter a 20 x 6cm deep loose-bottom tart tin or a 35 x 12cm rectangular tart tin. Lightly dust your work surface with flour and roll out the pastry to line the tin. Chill the lined pastry in the freezer for 20 minutes.
3. Step 3: Preheat the oven to 180°C (fan 160°C/gas mark 4). Line the pastry case with baking paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans, then bake the pastry base for another 10 minutes to crisp it up.
4. Step 4: Crack the eggs into a jug and whisk well. Add the milk and whisk again to combine thoroughly.
5. Step 5: Sprinkle half of the remaining grated cheddar over the pastry base. Arrange the asparagus evenly on top. Pour over the egg and milk mixture gradually, especially if using a rectangular tin, to avoid overfilling. Sprinkle with the rest of the cheese.
6. Step 6: Bake the tart in the lower half of the oven for 30 to 35 minutes, or until the egg mixture is set and the top is lightly golden. Allow to cool slightly before removing from the tin and serving.

Tips & Variations

• For extra flavor, add a teaspoon of Dijon mustard to the egg mixture before baking.
• Try swapping cheddar for gruyère or parmesan for a different cheesy twist.
• You can add herbs like thyme or chives to the custard mixture for a fresh note.
• If fresh asparagus is not in season, blanched frozen asparagus can be used as a substitute.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through, to keep the pastry crisp and filling creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry in advance?

Yes, the pastry can be made up to 24 hours in advance and kept wrapped in the refrigerator. Let it sit at room temperature briefly before rolling out.

What if I don’t have a tart tin?

You can use a pie dish or a shallow ovenproof dish instead, but the shape and size may alter the cooking time slightly. Keep an eye on the custard setting.

Asparagus & Cheese Tart Recipe

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★★★★★

4.7 from 123 reviews

• Author: Ben
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This delightful Asparagus & Cheese Tart combines a buttery cheddar-infused pastry with a creamy, cheesy egg custard packed with tender asparagus spears. Perfect as a savory brunch dish or a light lunch, this tart is baked to golden perfection with a crisp crust and a rich, flavorful filling.

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Ingredients

Scale 1x2x3x

For the Pastry:

• 140g plain flour
• 85g butter, cubed
• 85g cheddar (such as Montgomery or vegetarian alternative), finely grated
• 3 tbsp cold water

For the Filling:

• 5 eggs
• 175ml milk
• 100g cheddar (such as Montgomery or vegetarian alternative), grated
• 300g asparagus, trimmed and cut in half lengthways

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Instructions

1. Prepare the Pastry: Put the plain flour in a bowl. Add the cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in 85g of the finely grated cheddar cheese. Then, add 3 tablespoons of cold water gradually and mix until the dough comes together into a ball. Wrap the dough in cling film and refrigerate for 5 minutes.
2. Line the Tart Tin: Butter a 20 x 6cm deep loose-bottom tart tin or a 35 x 12cm rectangular tart tin. Lightly dust your work surface with flour, roll out the chilled pastry, and use it to line the prepared tin. Place the lined tin into the freezer for 20 minutes to chill.
3. Blind Bake the Pastry: Preheat the oven to 180°C (fan 160°C/gas mark 4). Line the chilled pastry case with baking paper and fill it with baking beans or dried pulses to prevent it from rising. Bake in the oven for 15 minutes. Carefully remove the baking paper and beans, then bake the pastry case for another 10 minutes until it’s golden and cooked through.
4. Prepare the Filling Mixture: Crack the eggs into a jug and whisk well. Add the milk and whisk again until fully combined.
5. Assemble the Tart: Sprinkle half of the grated 100g cheddar cheese over the pre-baked pastry case. Arrange the halved asparagus pieces evenly on top. Pour the egg and milk mixture over the asparagus and sprinkle the remaining cheese on top. If using a rectangular tin, add the egg mixture gradually to avoid overfilling.
6. Bake the Tart: Place the tart in the lower half of the oven and bake for 30 to 35 minutes, or until the egg custard is fully set and the top is lightly golden. Remove from the oven and allow to cool slightly before serving.

Notes

• Use a vegetarian cheddar alternative if desired to keep the recipe suitable for vegetarians.
• Chilling the pastry before baking helps prevent shrinkage and keeps it firm and crisp.
• Blind baking the pastry ensures the crust stays crisp once the wet filling is added.
• The asparagus can be substituted with other vegetables such as green beans or broccoli for variation.
• If you prefer a richer tart, substitute some or all of the milk with cream.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: British

Keywords: Asparagus tart, cheese tart, savory tart, asparagus recipe, vegetarian tart, brunch recipe