Asparagus Tart
- Total Time: 1 Hour 15 Minutes
- Yield: 6 1x
Description
If you are looking for Summer dinner ideas, then this Asparagus Tart is the perfect recipe to embrace in the warmer months. Crisp buttery shortcrust pastry with tender asparagus spears, sweet spring peas, and fragrant spring onions. All within a delicious cheese filling. It’s light enough for lunch with a salad, yet one of my favourite ways to eat it, is with another popular item in season at the same time, which is buttery Jersey Royal potatoes. I have done the recipe for the homemade shortcrust pastry I make, but also if you are tight on time or worried about making pastry, a good quality butter shortcrust pastry is a good cheat!
Also if you want to know whether asparagus is actually good for you, and the best way to cook asparagus, then I have answered some questions below the recipe card.
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Ingredients
For the pastry if making your own
- 225 g Plain Flour
- 125 g cold butter in cubes
- 3–4 tbsp of cold water
Or
- 500g shortcrust pastry (If you dont want to make your own – thawed if frozen)
Filling
- 150g asparagus spears (trimmed)
- 100g peas (fresh or thawed if frozen)
- 4 spring onions (thinly sliced)
- 100g mature cheddar cheese (grated)
- 2 large eggs
- 120ml double cream (or heavy cream)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
Sift the flour in a large mixing bowl and add the butter, rub in the butter with light fingertips until it looks like breadcrumbs. Then add the cold water tablespoon by tablespoon until it comes together enough to handle briefly. Place on a cool plate and put in the fridge for 20 minutes.
When you roll out the pastry, do it on a floured surface. Keep turning the pastry over as you roll to the required size. It is also best if you roll in one direction. If you are lining a tart tin, then another tip to give you ,is that once it has been rolled out and put in the tin, put it back in the fridge for another 20 minutes. This helps to stop the pastry shrinking when cooking.
Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.
Prick the centre with a fork to prevent puffing. Place some greaseproof paper over, and fill with ceramic beans or ice to weigh it down. Bake the pastry for 10–12 minutes, or until lightly golden. Remove from the oven, remove the ceramic beans and rice. Set aside to cool slightly.
In a mixing bowl, whisk together the eggs, double cream, Dijon mustard, salt and pepper. Stir in the grated cheddar cheese, peas and sliced spring onions.
Bring a pot of salted water to a boil. Blanch the asparagus and peas for 1–2 minutes until just tender and vibrant green. Drain and rinse with cold water to stop the cooking. Dry the asparagus off with kitchen paper.
Pour the cheese and egg mixture into the centre of the pastry base, spreading it evenly. Arrange the asparagus spears over the top.
Return the tart to the oven and bake for 20–25 minutes, or until the filling is set and lightly golden. Sometimes it can take a little longer depending on your make and model of oven. Temperatures can vary with ovens.
Let cool slightly before slicing. Serve warm or at room temperature, garnished with extra spring onion or a light salad if desired. One of my favourite ways to eat it is with boiled jersey royal potatoes which have a little butter melted over the top.
- Prep Time: 5 Minutes
- pastry chill time: 40 minutes
- Cook Time: 30 Minutes
- Category: Dinner
- Method: Oven
- Cuisine: British
Is asparagus actually good for you?
Yes, asparagus is genuinely good for your health. It’s rich in nutrients and brings quite a bit to the table, despite being so simple to cook.
It’s packed with vitamins like A, C, E and K, along with folate, which plays an important role in supporting healthy cell function. Folate is especially valuable for those who are pregnant or planning to be. Asparagus also contains antioxidants, which are known to help protect your body from everyday damage caused by free radicals.
Another benefit is that it’s low in calories and high in fibre. That combination is great for digestion, helps you feel full, and supports overall gut health. It also has a mild diuretic effect, which can help reduce bloating or water retention.
What’s more, asparagus provides inulin, a type of prebiotic that helps feed the friendly bacteria in your digestive system. Keeping those bacteria balanced can have knock-on effects for everything from immunity to mood.
In short, it’s a simple veg with some impressive benefits, and it’s easy to enjoy whether you grill it, steam it, or toss it through your favourite dishes.
What is the best way to cook asparagus?
The best way to cook asparagus really depends on how you like it, but the key is not to overdo it. You want it to stay bright green and have a bit of bite rather than turning soggy.
One of the easiest and most popular methods is roasting. Just toss the spears in a little olive oil, season with salt and pepper, and roast them in a hot oven (around 200°C) for about 10 to 15 minutes. They come out slightly crispy at the tips and full of flavour.
Grilling is another brilliant option, especially if you’re after a bit of char and smokiness. It works particularly well on a barbecue or griddle pan. Brush the asparagus with oil first so it doesn’t stick, and cook for just a few minutes on each side.
If you prefer something lighter, steaming or boiling works too. Just be careful not to leave them in the water too long. 2 to 4 minutes is usually enough. To keep that vibrant green colour, you can plunge them into ice water straight after cooking.
Lastly, don’t forget that asparagus can be lovely raw as well. Shave it thinly with a vegetable peeler and toss it through a salad with lemon juice and olive oil for something fresh and crunchy.
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