Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Asparagus and Cheese Tart

Make the most of Asparagus being in season in May with this very simply, yet delicious, vegetarian tart.

a tray of pizzas
Posted 15 May 2019
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Prep: 1 hour 20 minutes (including cooking) Cook: 60 minutes


For the asparagus and cheese mixture

  • 350g asparagus
  • 400g Cheddar cheese, finely grated
  • 1 level tablespoon freshly grated Parmesan
  • 2 large eggs, beaten
  • 284 ml carton single cream
  • salt and black pepper

For the pastry

  • 50g soft butter
  • 110g plain flour
  • 25g Cheddar cheese, finely grated
  • a pinch of salt



  1. Take each stalk in both hands and bend and snap off the woody end, then arrange the spears in a steamer and steam over simmering water for 4-5 minutes (just to half-cook them).
  2. Chop the spears into 1½ inch (4 cm) lengths and arrange them over the base of the pre-baked pastry case.
  3. Next, beat the eggs together with the cream and grated Cheddar cheese and season with salt and pepper, then pour this mixture over the asparagus.
  4. Finally, sprinkle the Parmesan over the top.
  5. Place the tart on the baking sheet in the oven and cook for 30-40 minutes – until the centre feels firm and the filling is golden brown and puffy.
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