Classic Asparagus Tart
A delicious asparagus tart with a cheesy, crispy base and a delicate, comforting filling
Servings: 8 servings
Ingredients
Base
- ½ c grated sharp cheese
- ½ c all-purpose flour
- ½ c softened butter/margarine
Filling
- 1 400g can asparagus cut into 2cm pieces (reserve the liquid from the tin) See note *
- 1 tbsp butter / margarine
- 1 tbsp flour
- milk to top up the asparagus tin liquid to 1 cup
- 1 egg (beaten)
- ½ c grated cheese plus 2 tbsp for the topping
- salt and pepper to taste
- 2 tbsp bread crumbs
- cayenne pepper or paprika
Instructions
For the Base
- Combine the ingredients for the base in a food processor and pulse to combine, or rub together with the tips of your fingers until it resembles breadcrumbs.
- Press firmly into the bottom and sides of a greased pie dish.
- Chill the base while you make the filling.
For the Filling
- Preheat the oven to 180°C.
- Melt the butter in a medium-sized pot, stir in the flour and mix to create a roux.
- Add the cup of milk and asparagus liquid and stir with a wire whisk until all lumps have dissolved.
- Cook over medium heat until the sauce starts to thicken.
- Remove from the heat and add the asparagus, egg and ½ c of grated cheese. Season with salt and pepper.
- Pour the filling onto the base, top with a mixture of cheese and breadcrumbs and sprinkle lightly with cayenne pepper or paprika to taste.
- Bake for 30 minutes until the topping is golden and the filling bubbly. Cool down for 20 minutes before serving.
Notes
- In the e-mail my mother-in-law sent me years ago with this recipe, she wrote a note saying there seems to be less asparagus in the tins nowadays. I can confirm that this is in fact the case, as I have learnt that adding another tin of asparagus cuts actually just fills up the pie dish nicely. (I had another opened tin of asparagus because I drained the brine off the first one once without reserving it and then had to open a second tin.)