Classic Asparagus Tart
A delicious asparagus tart with a cheesy, crispy base and a delicate, comforting filling
Servings: 8 servings
- 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.)