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Asparagus and cheese tart.


Asparagus and cheese tart

This asparagus tart is absolutely delicious. Picture tender-crisp asparagus on a flaky, buttery pastry crust generously loaded with cheese. It's the perfect dish for brunches, Mother's Day, parties or any other occasion where you want to impress your guests – this beauty will steal the show during springtime gatherings. It also makes a fantastic side dish for lunch or dinner. Pair it with a hearty soup or a fresh salad, and you've got a winning combination.

17 May, 2023
Average: 3.5 (4 votes)

serves for


total time

0 HR 40 MIN


Plain flour
4.9oz (140g)
3oz (85g), cubed
3oz (85g) or other hard cheese, finely grated
Skimmed milk
3/4 cup (175ml) or whole milk
3.5oz (100g) or other hard cheese, grated
10.5oz (300g), trimmed and cut in half lengthways


Step 01

Place the flour in a bowl, and incorporate the butter into it by rubbing it with your fingertips until it reaches a breadcrumb-like consistency. Combine the grated cheddar with the pastry and mix well. Incorporate 3 tablespoons (45ml) of cold water and continue mixing until the pastry forms a ball. Wrap it tightly with cling film and refrigerate for 5 minutes. Butter a deep loose-bottom tart tin or a rectangular tin.


Step 02

Preheat the oven to 180°C (350°F). Sprinkle a small amount of flour onto the work surface, roll out the pastry and use it to line the tin. Place it in the freezer to chill for 20 minutes, then line the pastry case with baking paper, fill it with baking beans and bake for 15 minutes. Take out the beans and paper, then put the pastry case back in the oven for 10 minutes.


Step 03

Break the eggs into a jug, give them a good whisk and then pour in the milk, whisking once more. Sprinkle half of the grated cheese onto the pastry case, followed by the asparagus, the egg mixture and the remaining cheese.


Step 04

Place the tart in the lower section of the oven and bake for approximately 30-35 minutes or until the egg mixture has fully set.


If you're unsure where to trim your asparagus, take hold of one stalk at each end and give it a gentle bend. It will break at one end, indicating the ideal spot to trim most of the asparagus in your bunch, removing the tough ends.

For an added burst of tangy sweetness, you can make a balsamic glaze and drizzle it over your asparagus tart.

How to serve it

This asparagus tart is versatile and suitable for any meal. It's perfect for showing off at brunch and makes a delightful addition to a light dinner. Pair it with a refreshing green salad or a creamy soup, or serve it as a side dish alongside roast chicken. You can slice it into thin pieces and serve it as a delectable party appetiser. 

For the best experience, it is recommended to serve the tart while it is still warm. The pastry will be crisp and buttery, creating a pleasant texture as you bite into it. Additionally, the cheese will be slightly melted, adding to the overall deliciousness of the dish. This asparagus cheese tart maintains its excellent taste even after a few hours. It is also just as delightful when served cold.

Recipe variations 

Nearly any variety of cheese would create a delectable savoury topping for this asparagus cheese tart. Goat's cheese is a delightful choice. We also adore Camembert, mozzarella, burrata, brie and ricotta.

Instead of using asparagus, you can try using sliced deli meats or small pre-cooked portions of chicken, beef, pork or bacon to experiment with. 

Numerous vegetables would be great on this tart. Consider incorporating peppers, carrots, onions, potatoes, olives, mushrooms, aubergines… just let your imagination run wild. However, do note that certain vegetables with longer cooking times should be pre-cooked before being added to the tart.


While we doubt there will be any leftovers, should any remain, simply slice the asparagus cheese tart into individual wedges. Wrap them tightly in cling film and freeze for a maximum of two months. When ready to enjoy, thaw the tart and reheat it in the oven on a baking sheet for approximately 3-4 minutes. Note that microwaving may make the puff pastry tough and rubbery, so we advise against it.

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