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Asparagus Tart

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by Graham

Asparagus Tart is a lovely, yummy mixture of fresh, young asparagus, eggs and cheese, all in a short crust pastry base. Simple and reasonably quick to make Asparagus Tart is perfect with a side salad as a light lunch, or with Okra and Tomatoes as a main meal You can, in fact, treat the asparagus tart as the vegetable part of the meal and serve it with ham or chicken. It's a versatile little beast!

Preparation Time: 20 Minutes

Cooking Time: 40 Minutes

Ingredients for Asparagus Tart

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

to serve 6:

FOR THE PASTRY:

7 oz

plain flour (all purpose flour)

4½ oz

butter

½ teaspoon

salt

FOR THE FILLING:

1 lb

tender young asparagus

shallots

1 tablespoon

butter

eggs

7 fl oz

double cream (heavy cream)

1 handful

flat leaf parsley

2½ oz

Cheddar cheese

salt and pepper

How to Cook Asparagus Tart

Cut the butter into small pieces then, in a bowl, mix the flour, salt and butter together, using the tips of your fingers. Add 2 tablespoons of water and mix until the dough forms a ball. Sprinkle a little extra flour on a worktop and knead the dough by pressing and stretching with the heel of the hand, folding over, and rotating repeatedly through 90º. Continue this process until the dough is elastic and smooth then return it to the bowl. Cover the bowl and leave in the fridge to rest for 30 minutes.
Meanwhile, trim the asparagus then cut off the tips and set aside. Cut the stems into 1" (2.5cm) lengths and cook for 10 minutes in boiling, salted water. Add the tips and cook for a further 5 minutes. Drain the water and pat the asparagus dry with absorbent kitchen paper.
Peel and finely chop the shallots. Melt the butter in a pan and gently cook the shallots for 4-5 minutes until they begin to soften.
Remove the pastry dough from the fridge. Sprinkle a little flour on a worktop, and roll out the pastry so it is large enough to cover the bottom and sides of a 12" (30cm) circular baking tin. Mould it into the tin and trim the overlapping edges with a knife, then prick the base several times with a fork. Sprinkle the cooled shallots and asparagus onto the pastry.
Chop the flat parsley leaves, then whip the eggs, cream and parsley together in a bowl. Add salt and freshly ground pepper to taste then pour over the asparagus and shallots. grate (shred) the cheese and sprinkle it over the top of the tart, then bake in a preheated moderately hot oven (Mk 6 - 325ºF - 200ºC) for 25 minutes.

GRAHAM'S HOT TIP:
The pastry used here is a 'neutral' short crust pastry as opposed to a 'savoury' short crust pastry that uses lard as well as butter.

Reviews of Asparagus Tart

Rating 4 out of 5 - Many cooks will make this recipe again

August 22 2013
This recipe is really easy AND incredibly tasty. I've made it several times now using different cheeses. The original recipe with cheddar, and also with gruyere and comte. All were fantastic!! and easy to make! The comte gave it a heartier, nuttier flavor, awhile the gruyere was more buttery... both were excellent! I would highly recommend it!
claudia (2 reviews)