Asparagus & Cheese Tart Recipe

Introduction

This asparagus and cheese tart is a delightful combination of buttery pastry, creamy egg custard, and fresh spring asparagus. Perfect for a light lunch or elegant brunch, it balances savory flavors with a satisfying texture.

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 and add the cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in 85g of the grated cheddar. Add 3 tablespoons of cold water and mix until the dough forms a ball. Wrap the pastry 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 a work surface with flour, roll out the pastry and line the tin. Chill the lined tin 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 for 15 minutes, then remove the beans and paper. Return the pastry case to the oven for another 10 minutes.
4. Step 4: Crack the eggs into a jug and whisk. Add the milk and whisk again to combine. Sprinkle half of the remaining grated cheese over the pastry base, then arrange the asparagus on top.
5. Step 5: Pour the egg and milk mixture over the asparagus, then sprinkle with the remaining cheese. If using a rectangular tin, add the mixture gradually as you may not need it all.
6. Step 6: Bake the tart in the lower half of the oven for 30–35 minutes, or until the egg custard is set and the top is golden.

Tips & Variations

• For a richer flavor, try using a mixture of cheeses like Gruyère and cheddar.
• You can add fresh herbs such as thyme or chives to the custard mixture for extra aroma.
• If asparagus is out of season, substitute with blanched green beans or cooked broccoli for a different twist.

Storage

Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The tart is best enjoyed fresh for maximum crispness in the pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry in advance?

Yes, the pastry dough can be made up to 24 hours ahead and kept wrapped in the refrigerator. Bring to room temperature before rolling out.

What can I do if I don’t have baking beans?

You can use dried rice or uncooked pasta as a substitute to blind bake the pastry and prevent it from puffing up.

Asparagus & Cheese Tart Recipe

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★★★★★

4.7 from 148 reviews

• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This asparagus and cheese tart combines a buttery cheddar-infused pastry crust with a rich custard filling studded with fresh asparagus spears. Perfect for a light lunch, brunch, or elegant appetizer, the tart bakes to a golden perfection with a creamy center and crisp cheese topping.

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Ingredients

Scale 1x2x3x

Pastry

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

Filling

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

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Instructions

1. Make the pastry: In a bowl, combine the plain flour and cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in 85g of the grated cheddar cheese. Add 3 tablespoons of cold water and mix until the dough forms a ball. Wrap the dough in cling film and chill it in the refrigerator for 5 minutes.
2. Prepare the tart tin: Butter a 20 x 6 cm deep loose-bottom tart tin or a 35 x 12 cm rectangular tart tin. Lightly dust a work surface with flour and roll out the chilled pastry dough to line the tin evenly. Place the lined tin in the freezer for 20 minutes to firm up again.
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 weigh it down. Bake the pastry case in the oven for 15 minutes. Remove the baking paper and beans, then bake the case for an additional 10 minutes until the base is cooked and slightly golden.
4. Prepare the filling: Crack the eggs into a jug and whisk them together. Add the milk and whisk again until fully combined. Sprinkle half of the remaining grated cheese over the blind-baked pastry base. Arrange the halved asparagus spears evenly on top of the cheese.
5. Assemble and bake the tart: Pour the egg and milk mixture gradually over the asparagus and cheese, ensuring the tart isn’t overfilled (especially if using the rectangular tin). Sprinkle the remaining grated cheese on top. Place the tart in the lower half of the oven and bake for 30-35 minutes or until the egg custard is set and the top is golden and bubbling.

Notes

• For a vegetarian option, use a vegetarian-friendly cheddar cheese.
• Ensure the asparagus is trimmed and cut lengthwise to cook evenly within the tart.
• Blind baking the pastry helps prevent a soggy base.
• You can use dried pulses or baking beans for blind baking weight.
• If the rectangular tin is smaller or deeper, add the egg mixture gradually to avoid overfilling.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Tart
• Method: Baking
• Cuisine: British

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