Asparagus Tart
Asparagus tart is one of the easiest ways to make a bunch of spears look like a proper lunch. Ready-rolled puff pastry is scored, topped with a lemony crème fraîche and parmesan filling, then baked until the edges have risen and turned golden. The asparagus roasts in the same 25 minutes, so there is no separate cooking, and the tart is just as good cold the next day.
- Total
- 55 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 500kcal
How to tell when asparagus tart is ready
Look for three signs: the 2cm border has risen and is a deep golden brown, the underneath is crisp when you lift a corner, and the filling no longer jiggles when you move the tray. A pale border means it needs another 3–4 minutes. If the asparagus colours too much before the pastry is done, cover the tray loosely with foil for the last few minutes.
How to make asparagus tart
Tap a time to start a timer.
- Get the pastry ready Take the pastry out of the fridge before you need it, so it unrolls without cracking. Heat the oven to 200°C (180°C fan), gas 6, and put a baking tray on the middle shelf to heat up. Unroll the pastry, still on its paper, onto a second sheet of baking paper.
- Score the border Use the tip of a small knife to mark a border 2cm in from the edge, cutting about halfway through the pastry but not all the way. Prick the middle all over with a fork so it does not puff up and push the filling aside.
- Make the filling Mix the crème fraîche, parmesan, lemon zest, salt and pepper with all but 1 tbsp of the beaten egg. Spread it inside the border in an even layer.
- Add the asparagus Snap the woody ends off the spears, which will break naturally where the tender part starts. Halve any thick spears lengthways. Lay them across the filling, alternating the tips, and brush the border with the reserved egg.
- Bake Slide the pastry, on its paper, onto the hot tray and bake for . It is ready when the border has risen and is deep golden, the underneath is crisp, and the filling is set with no wobble.
- Cool slightly Leave the tart on the tray for , then cut it into squares or slices.
What to serve with it
A green salad with a sharp lemon dressing balances the buttery pastry. For something more filling, try hot potato salad or a bowl of nettle soup, which suits the same spring season. British asparagus is at its best from late April to June, which is when this tart is most worth making.
Swaps and variations
Parmesan can be replaced with mature Cheddar or Gruyère, and a few chopped chives or dill leaves stirred into the filling add freshness. For a tart with more vegetables, see vegetable tart.
Common problems and fixes for Asparagus Tart
- The pastry underneath is pale and soft.
- Heat the tray first and slide the tart onto it, so the base starts cooking at once. Keep the filling to a thin layer and do not pile wet toppings on top.
- The pastry puffs up in the middle.
- Prick the area inside the border thoroughly with a fork. If it still rises, press it down gently with the back of a spoon after 10 minutes in the oven.
- The asparagus is still firm when the pastry is done.
- Slice thick spears in half lengthways, or choose thinner ones. Thin spears are tender by the time the pastry has browned.
- The filling runs over the border.
- Spread it only up to the scored line. It will be a thin layer, which is the right amount for a crisp base.
Frequently asked questions about Asparagus Tart
Can you use frozen asparagus?
Fresh spears are far better here, because frozen ones release water and make the pastry soggy. If you only have frozen, thaw them in the fridge, drain them and pat them very dry first.
Can I make the tart in advance?
Yes, you can bake it a few hours ahead and serve it at room temperature, or keep leftovers in the fridge for up to 2 days. Reheat slices on a baking tray at 180°C (160°C fan), gas 4, for 5–8 minutes to bring back the crunch.
What can I use instead of crème fraîche?
Soured cream or full-fat soft cheese, such as Philadelphia, both work in the same amount. Low-fat versions are runnier and can leave the pastry soft.
Is it vegetarian?
Not as written, because parmesan is made with animal rennet. Swap it for a mature vegetarian hard cheese, such as vegetarian Italian-style hard cheese or mature Cheddar.
How did you like the recipe?
4.8 / 5 · 32 ratings
