Asparagus and Cheese Tart

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

  • COOK 40 Mins
  • LEVEL easy
  • BATCH Serves 6


350g asparagus

400g Cheddar cheese, finely grated

1 level tablespoon freshly grated Parmesan

2 large eggs, beaten

284 ml carton single cream

slat and black pepper

For the pastry

50g soft butter

110g plain flour

25g Cheddar cheese, finely grated

a pinch of salt


  • You will need a 7½ inch (19 cm) flan tin with fluted edges and a removable base, lightly greased, and a 10 x 12 inch (25.5 x 30 cm) solid baking sheet.
  • Pre-heat the oven to gas mark 4, 180°C. Put the baking sheet in the oven to heat up.
  • First, make the pastry by rubbing the butter lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough – about a tablespoon.
  • Then place the dough in a plastic food bag to rest in the fridge for 20 minutes.
  • After that, roll it out and line the tin with it. Be careful to press the dough firmly into the tin. Prick the base all over with a fork, then pre-bake in the oven for 20 minutes.
  • After, paint the inside of it with a little of the beaten egg (from the filling ingredients) and let it cook in the oven for a further 5 minutes.

To Prepare The Asparagus.

  • 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).
  • Chop the spears into 1½ inch (4 cm) lengths and arrange them over the base of the pre-baked pastry case.
  • 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.
  • Finally, sprinkle the Parmesan over the top.
  • 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.

Recipe taken from Delia Smith