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Classic Asparagus Tart

A delicious asparagus tart with a cheesy, crispy base and a delicate, comforting filling
Prep Time20 mins
Cook Time30 mins
Course: Baking
Keyword: Asparagus, Asparagus tart
Servings: 8 servings
Author: Melby



  • ½ c grated sharp cheese
  • ½ c all-purpose flour
  • ½ c softened butter/margarine


  • 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


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.


  • 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.)