This super easy asparagus and cheddar tart is a delicious and versatile dish that can be served as part of a brunch, lunch, or dinner. It is also a great idea for a picnic with friends and family.
This tart (or quiche) can be served cold or warm. I assure you – it’s absolutely delicious both ways!
Easy Asparagus And Cheddar Tart
In recent years, asparagus has gained tremendous popularity and has become one of the most popular ingredients in the spring cuisine of our households. It’s no wonder, as asparagus are very versatile companions in the kitchen – they go well with breakfast dishes like omelets or frittatas, and you can also prepare delicious dinners with them.
Today, I have an idea for you that is perfect for a lunchbox for work or a satisfying dinner. This easy asparagus and cheddar tart is a very simple recipe for asparagus that doesn’t require much effort or fancy ingredients. And it simply tastes delicious!
Perfect roasted asparagus
Green asparagus roasted in the oven are always a great idea. They taste fantastic both roasted on their own, drizzled with just olive oil, placed on a tray with potatoes, or wrapped in bacon or matured ham.
They also work wonderfully when baked in a casserole or tart. And it’s precisely this method that I recommend to you today.
The easy asparagus and cheddar tart combines the freshness of green asparagus with the creaminess of aromatic cheddar. You can eat it cold, but I recommend briefly heating it in the oven or microwave – this way, the cheese will be warm and gooey – just the way I like it the most.
How to make the best homemade crust for asparagus and cheddar tart?
I know that some people prefer using pre-made crusts instead of making it themselves when preparing a tart or quiche. I understand – premade options are convenient and speed up the baking process.
However, I encourage you to try the delicious, crispy homemade crust from this recipe for easy asparagus and cheddar tart.
After years of experimenting with the right proportions, I finally found the perfect balance. Now I can recommend a reliable recipe for a crispy crust that is easy to prepare and rolls out well. It also doesn’t sag at the sides (after thorough chilling) and certainly isn’t too greasy.
You can make it traditionally with all-purpose flour, but it will also taste great with wholemeal flour.
Still hungry? Check out my other ideas for easy lunch dishes:
Easy Asparagus And Cheddar Tart
Equipment
- 26 cm (10-inch) tart pan
Ingredients
Homemade crust
- 200 g all purpose flour
- 100 g butter
- 1 large egg
- ⅓ tsp salt
Filling
- 500 g asparagus
- 200 g cheddar coarsely grated
- 3 large eggs
- 200 ml heavy cream
- ⅓ tsp nutmeg
- salt to taste
- freshly ground pepper
Instructions
How to prepare the crust
- To make the dough put the flour, butter egg and salt into the bowl of a food processor. Then pulse until it looks like fine crumbs.
- Turn the dough in to a ball, wrap it in plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, remove the dough from the refrigerator, roll it out, and transfer it to a tart pan. Place it back in the refrigerator for another 30 minutes.
How to prepare the filling
- While the dough is chilling, you can proceed with preparing the filling. Cut half of the cheese into small cubes, and grate the other half.
- In a bowl, mix the grated cheese thoroughly with eggs, cream, salt, pepper, and nutmeg.
- Trim the woody ends of the asparagus.
- Remove the dough from the refrigerator, prick the bottom with a fork, place parchment paper on it, and evenly distribute baking beans on top.
- Place it in a preheated oven at 180 degrees Celsius and bake for 15 minutes.
- After this time, carefully remove the paper and the beans and bake for another 10 minutes.
- Arrange the cheese cubes into the tart tin and pour the cheese-cream-egg mixture over them. Place the asparagus on top. Bake for 45-55 minutes.
Notes
- The secret to making a perfect crust lies in the proper temperature of the ingredients. The butter should be taken straight from the refrigerator. It is also important to handle the dough as quickly as possible to avoid unnecessary heating of the ingredients. This will make the dough easier to work with and perfectly crispy after baking.
- Blind bake ensures that the sides won’t collapse and the bottom won’t puff up.
- In the tart, you can also use white asparagus, but remember to peel them.
Did you try this recipe?
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