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    Home » Mains » Asparagus Tart

    Asparagus Tart

    Published: Jun 8, 2023 · Modified: Aug 4, 2023 by Lynn · 2 Comments

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    This delicious Asparagus Tart with Serrano Ham is surprisingly easy to make. Using the goodness of wholemeal pastry filled with the richness of eggs, milk and cheese. A great choice for a light lunch. If serving as picnic food, take with you some Ham and Cheese Pinwheels some Biscoff Swirls with Chocolate Chips and some Homemade Croutons to nibble on.

    Asparagus Tart cooling on a wire rack.

    Don't be afraid to make pastry. As a first time pastry maker, you may like to try this Easy Apple Tart where no tart tin is needed.

    Jump to:
    • Ingredients and Substitutions
    • Step By Step Instructions
    • Cook's Tips
    • FAQ
    • More Pastry Recipes
    • Picnic Food
    • Recipe

    Ingredients and Substitutions

    This is just an overview of the ingredients I used to make this easy Asparagus Quiche with possible alternatives and why I may have used them.

    Ingredients for Asparagus Tart.
    • Flour - Spelt Wholemeal flour. You can use any wholemeal flour which gives a really nice wholesome nutty taste to the pastry. Using plain white flour is fine, but the taste and texture will be different.
    • Fat's - When making some savoury tarts I like to use a mix of butter and Trex which is a vegetable based cooking block. Crisco is another brand name.
    • Cheese- Cheddar cheese or any firm cheese is fine.
    • Ham - Use thin slices of ham such as Serrano. If you have any other kind of cooked ham left over in the fridge you can use that.
    • Milk - I used whole milk for this recipe. Using a mix of cream and milk is fine.
    • Asparagus - Break off the woody ends and freeze them to flavour soups in winter.
    • Eggs - Medium size. Free range and organic if possible.

    See the recipe card below for a complete list of ingredients and quantities.

    Step By Step Instructions

    To make this Asparagus Cheese Tart follow the step by step instructions. Read through them a few times before you begin.

    Tart tin and pastry.

    Step 1: Grease the base and sides of an 8 inch (20cm) tart tin.

    Step 2 Make the Wholemeal Shortcrust Pastry.

    • Food Processor Method - Blitz together the flour, salt, butter and trex until you have a fine breadcrumb consistency. This should only take a few seconds. Add enough of the very cold water to make a smooth dough with a putter texture. Note: You may not need all the water.
    • Rubbing in Method - Using your fingertips, rub the flour, salt, butter and trex together until you reach fine breadcrumbs. This will take a few minutes. Add enough water as above and bring it all together until you have a smooth dough. Do not overhandle the dough as this sometimes makes it tough when baked.
    • Flatten the dough a little, then wrap it in cling film and leave it in the fridge for about 30 mins to rest.
    Tart tin lined with shortcrust pastry.

    Step 3: When rested take the dough out of the fridge and roll it out between two sheets of baking parchment, to about 3 mm thick and large enough to line your 8” tart tin. You will find more details on How To Line A Tart Tin With Pastry.. Press the dough firmly into the tart tin leaving the remaining dough overlapping the sides. Using your rolling pin, roll over the top of the tart tin to cut through the pastry. Tip: Freeze any offcuts to make a quick pie topping another time.

    Step 4: Using a fork, prick the base of the pastry at intervals. This helps the pastry remain flat during blind baking allowing any air bubbles to escape.

    Shortcrust pastry covered in baking parchment and beans ready to blind bake.

    Step 5: Cover the pastry base with crunched up baking parchment and return the dough back to the fridge and leave for a further 10 mins while you preheat the oven to 200c deg fan assisted. TIP: Covering the pastry dough while in the fridge, helps prevent it from drying out.

    Step 6: When ready to blind bake, remove the pastry from the fridge and add enough dried beans to cover the baking parchment and fill the pastry case.

    Shortcrust pastry case filled with Asparagus filling on a red pan mat.

    Step 7: Bake for 20 mins or until the pastry feels dry to the touch. Remove the parchment and beans and return to the oven for 2 more minutes to dry a little more. When baked, turn the oven down to 170 deg.

    Step 8: In a large jug, mix together the milk, cheese, eggs and season to taste. Give everything a good mix. Pour the milk mixture into the baked shortcrust pastry tart. Arrange the ribbons of ham, then arrange the asparagus tips over the top of the Serrano Ham. TIP: Cut the Asparagus down to size if needed, and use the ends to fill any gaps. Add more grated cheese on the top if you wish.

    Asparagus Tart on a cooling rack.

    Step 9: Bake in the oven for about 20 - 25 mins or until baked in the centre with a golden colour on the top.

    Cook's Tips

    • Store Asparagus and Cheese tart in the fridge. It will keep for a few days.
    • Serve warm, but let it cool a little before slicing.
    • Save and freeze leftover pastry to use as a simple but quick pastry topping for a pie. Or re roll and cut into savour biscuits. They will only take a couple of minutes to bake.
    • Covering the pastry dough while in the fridge, helps prevent it from drying out.

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    FAQ

    When is Asparagus in Season in the UK?

    Traditionally, the British Asparagus season runs for about 8 weeks from late April towards the end of Jun. This also depends on the weather conditions they are grown in.

    More Pastry Recipes

    Looking for other recipes like this? Try these:

    • Baked Shortcrust Pastry Case.
      Pastry Making FAQs
    • Apple Pie with shortcrust pastry with a slice cut out.
      Apple Pie With Shortcrust Pastry
    • Unsliced Pecan Pie on a red place mat.
      Pecan Pie with Maple and Golden Syrup
    • An open topped Apple Tart with a shortcrust pastry base.
      Easy Apple Tart

    Picnic Food

    These are my favourite dishes to serve for a picnic or tea in the garden. Take with you lots of green salad, fresh tomatoes and some Homemade Croutons to nibble on.

    • Sliced Homemade pizza on a counter top with a pizza cutter on the side.
      Easy Homemade Pizza Dough (without Yeast)
    • Biscoff Swirls on a long tray.
      Biscoff Swirls with Chocolate Chips
    • Strawberry Cheesecake on a white plate
      Baked Strawberry Cheesecake
    • Buttered Scone with Strawberries
      Wholemeal and Rye Scones

    If you tried making this Asparagus Tart or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Subscribe to my Newsletter!

    Recipe

    Asparagus Tart cooling on a wire rack.

    Asparagus Tart with Serrano Ham

    Lynn
    This delicious Asparagus Tart with Serrano Ham is surprisingly easy to make. Using the goodness of wholemeal pastry filled with the richness of eggs, milk and cheese. A great choice for a light lunch.
    5 from 2 votes
    Print Recipe Pin Recipe Save Saved!
    5 from 2 votes
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    resting the pastry 40 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Main Course, Party Food
    Cuisine British
    Servings 6
    Calories per serving 271 kcal

    Equipment

    • 1 loose bottom tart tin 8 inch (20cm)
    • Baking Parchment

    Ingredients
      

    For the Pastry

    • 150 g Wholemeal flour such as spelt flour.
    • ¼ level teaspoon sea salt
    • 50 g unsalted butter fridge cold cut into cubes
    • 25 g vegetable block such as Trex or Crisco
    • 35 g very cold water

    For the Filling

    • 150 ml whole milk
    • 50 g cheddar cheese grated
    • 2 medium eggs
    • Salt and pepper to taste.
    • 35 g Serrano Ham about 5 thin slices
    • 10 Asparagus tips.
    • 30 g cheddar cheese grated optional topping
    Prevent your screen from going dark

    Instructions
     

    • Step 1: Grease the base and sides of an 8 inch (20cm) tart tin.
    • Step 2 Make the Wholemeal Shortcrust Pastry
    • Food Processor Method - Blitz together the flour, salt, butter and trex until you have a fine breadcrumb consistency. This should only take a few seconds. Add enough of the very cold water to make a smooth dough with a putter texture. Note: You may not need all the water.
      150 g Wholemeal flour such as spelt flour., ¼ level teaspoon sea salt, 50 g unsalted butter fridge cold cut into cubes, 25 g vegetable block such as Trex or Crisco, 35 g very cold water
    • Rubbing in Method - Using your fingertips, rub the flour, salt, butter and trex together until you reach fine breadcrumbs. This will take a few minutes. Add enough water as above and bring it all together until you have a smooth dough. Do not overhandle the dough as this sometimes makes it tough when baked.
    • Flatten the dough a little, then wrap it in cling film and leave it in the fridge for about 30 mins to rest.
    • Step 3: When rested take the dough out of the fridge and roll it out between two sheets of baking parchment, to about 3 mm thick and large enough to line your 8” tart tin. Press the dough firmly into the tart tin leaving the remaining dough overlapping the sides. Using your rolling pin, roll over the top of the tart tin to cut through the pastry. Tip: Freeze any offcuts to make a quick pie topping another time.
    • Step 4: Using a fork, prick the base of the pastry at intervals. This helps the pastry remain flat during blind baking allowing any air bubbles to escape.
    • Step 5: Cover the pastry base with crunched up baking parchment and return the dough back to the fridge and leave for a further 10 mins while you preheat the oven to 200c deg fan assisted. TIP: Covering the pastry dough while in the fridge, helps prevent it from drying out.
    • Step 6: When ready to blind bake, remove the pastry from the fridge and add enough dried beans to cover the baking parchment and fill the pastry case.
    • Step 7: Bake for 20 mins or until the pastry feels dry to the touch. Remove the parchment and beans and return to the oven for 2 more minutes to dry a little more. When baked, turn the oven down to 170 deg.

    Make the Asparagus Filling

    • Step 8: In a large jug, mix together the milk, cheese, eggs and season to taste. Give everything a good mix. Pour the milk mixture into the baked shortcrust pastry tart. Arrange the ribbons of ham, then arrange the asparagus tips over the top of the Serrano Ham. TIP: Cut the Asparagus down to size if needed, and use the ends to fill any gaps. Add more grated cheese if you wish. 
      150 ml whole milk, 50 g cheddar cheese, 2 medium eggs, Salt and pepper to taste., 35 g Serrano Ham about 5 thin slices, 10 Asparagus tips., 30 g cheddar cheese grated
    • Step 9: Bake in the oven for about 20 - 25 mins or until baked in the centre with a golden colour on the top.

    Your Private Notes

    Click here to add your own private notes.

    Notes

    Cook's Tips
    • Store this tart in the fridge. It will keep for a few days.
    • Serve warm, but let it cool a little before slicing.
    • Save and freeze leftover pastry to use as a simple but quick pastry topping for a pie. Or re roll and cut into savour biscuits. They will only take a couple of minutes to bake.
    • Covering the pastry dough while in the fridge, helps prevent it from drying out.

    Nutrition

    Calories: 271kcalCarbohydrates: 15gProtein: 11gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 92mgSodium: 481mgPotassium: 127mgFiber: 2gSugar: 3gVitamin A: 813IUVitamin C: 2mgCalcium: 188mgIron: 2mg

    Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.

    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Alex Welch

      June 09, 2023 at 1:16 pm

      5 stars
      I haven't actually tried your quiche/tart recipes so far, only having recently joined. But I do feel that I should make a comment about the fillings. Nowhere near enough. If my filling doesn't threaten to spill out on the way to the oven, then I haven't used enough.

      Reply
      • Lynn

        June 09, 2023 at 3:19 pm

        Thanks for commenting. Feel free to add more filling. I know what you mean about the mixture wanting to spill over the top. If that happens to you, and you have a lot of filling, place the tart/quiche in the oven on a baking tray and pour the last few drops of filling into the pastry case. It should stop any overspill.

        Reply

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    Lynn Hill.

    Hello, I'm Lynn! A home baker and cook. Author of two cookbooks, and member of the Guild of Food Writers. I love baking and this blog is a way for me to share easy recipes for you to make at home.

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