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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Prepare the Filling Mixture: Crack the eggs into a jug and whisk well. Add the milk and whisk again until fully combined.
- 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.
- 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
