Asparagus Tart

Asparagus Tart! Golden shortcrust, savoury custard, shallots and cheddar, all topped with tender green asparagus and baked to perfection! Simple, seasonal, and seriously satisfying. Perfect warm or cold for a picnic or party!

Ingredients

Short Crust Pastry

400g plain flour
200g butter
1 egg
Water, if needed

Custard

½ pint cream
½ pint milk
4 eggs
4 egg yolks
Salt and pepper

Filling

600g asparagus
25g butter
2 shallots, peeled and diced
200g cheddar cheese, grated

Method

Print Recipe

Preheat oven to 170 °C
Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
To make the filling, whisk together the eggs, cream, and milk then season.
Cook the shallots in butter for 5 minutes, cool, spread over the base of the tart.
Pour the custard into the tart tin, top with asparagus, sprinkle the cheese over the top and put in the oven for 30-40 minutes.
Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.

Ingredients

Short Crust Pastry

400g plain flour
200g butter
1 egg
Water, if needed

Custard

½ pint cream
½ pint milk
4 eggs
4 egg yolks
Salt and pepper

Filling

600g asparagus
25g butter
2 shallots, peeled and diced
200g cheddar cheese, grated

Method

Preheat oven to 170 °C
Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
To make the filling, whisk together the eggs, cream, and milk then season.
Cook the shallots in butter for 5 minutes, cool, spread over the base of the tart.
Pour the custard into the tart tin, top with asparagus, sprinkle the cheese over the top and put in the oven for 30-40 minutes.
Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.