By Gretchen McKay

Asparagus and Cheese Tart

Posted April 21, 2011 by Gretchen McKay


For the Pastry

  • 5 ounces Plain Flour
  • 3 ounces butter, cubed
  • 3 ounces cheddar or other hard cheese, finely grated

For the Filling

  • 5 eggs
  • 6 ounces milk
  • 3 1/2 ounces ounces cheddar or other hard cheese, grated
  • 10 1/2 ounces asparagus, trimmed and cut in half lengthwise


Put flour in bowl, add butter and rub with your finger tips until it resembles breadcrumbs. Add grated cheddar into the pastry and mix. Wrap in plastic wrap and chill for 5 minutes. Butter a deep loose-bottom tart tin or a rectangular tart tin.

Heat oven to 350 degrees. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in freezer for 20 minutes.

Place a square of parchment on top of the dough, fill with dried beans or pie weights and bake for 15 minutes. Remove beans and paper, and continue baking for 10 minutes.

Crack eggs in a bowl, whisk, then add milk and whisk again. Sprinkle half the grated cheese over the baked pastry, then add asparagus, egg mixture and remaining cheese. Bake for 30 to 35 minutes, or until egg mixture is set. Serves 8.

— Adapted from