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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
