Asparagus & cheese tart

Asparagus & cheese tart

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(9 ratings)

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Cooking time

Prep: 30 mins - 40 mins

Skill level

Moderately easy

Servings

Cuts into 8 slices

Bring together seasonal British flavours in this springtime quiche

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
329
protein
14g
carbs
16g
fat
24g
saturates
12g
fibre
1g
sugar
2g
salt
1g

Ingredients

For the pastry

  • 140g plain flour
  • 85g butter, cubed
  • 85g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, finely grated

For the filling

  • 5 eggs
  • 175ml milk
  • 100g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, grated
  • 300g asparagus, trimmed and cut in half lengthways

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Method

  1. Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
  2. Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
  3. Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.

Recipe from Good Food magazine, May 2006

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Comments

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Vegirl's picture
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I tried this because of the good reviews, but I am afraid that I found this too 'eggy'. I have made lots of other far better tart recipes from tis site. It was okay, but I would not make it again.

amateurchef222's picture

Yumyum what size round quiche tin did you use/how much milk did you reduce it to? really wanna make it but don't have a rectangular baking tin and don't want it to go wrong if I haven't modified the ingredients properly

dianaruth's picture

Is it ok to freeze this once it is cooked.

edwinaz's picture
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Really enjoyed this recipe, it was easy to make and looked and tasted good. I substituted the asparagus with spring onions as I couldn't get green asparagus. The cheese & onion combination was great and I would definately make again. The pastry was light and crispy.

hanspan8520's picture
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Loved this recipe! Even the husband who doesn't like asparagus enjoyed it. Will be making this again very soon!

jonsmith121's picture
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It's really nice , goes well with a nice salad.

emmag444's picture

Charli - the recipe wants you to chill the pastry once it is lining the tart tin. So roll out the pastry, line the tin and then stick the tin (with pastry) in the freezer for 20 mins. The beans are baking beans and are used to stop the base of the pastry rising. You first cover the pastry in the tin with some greaseproof paper and then stick some baking beans on top. You can buy baking beans from most supermarkets/cooking shops and they're only about £4. If you don't have any though you can use anything that will weigh the pastry down such as dried pasta, pulses etc.

charlichickxx's picture

can someone explain step 2 for me please?

is it just a case of chilling pastry then putting it in tart tin and baking for a few mins on its own? what beans is it referring to?

thanks! looks yummy... i wanna try!

yumyum280763's picture

Absolutely delicious, the pastry is fantastic. I did it in a round quiche dish and reduced it to 4 eggs and reduced milk in proportion as I didn't have a long tin. Worked perfectly!

julesinafrica's picture

Have made this recipe several times now with various fillings - it's one of the best 'quiche' type recipes ever! The pastry with cheese in is really yummy and the pastry is not soggy - thanks, will keep using it!

thehungrymouse's picture
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Great recipe! Went down a teat with my in-laws, and that's saying something! Would defiantly use stronger cheese next time - or more of it. Served with a garden salad. Will be making it again.

wildbluesun's picture
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Added fresh herbs and sweetcorn to the filling; made it for a solstice picnic, travelled well and adapted fairly well to one (not quite enough pastry for the tin I had, but that's not really the fault of the recipe).

heston's picture
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Delicious...will definately make again. The pastry was lovely and crispy and the filling light and tasty, altho' I would add more cheese to the filling next time.

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