Horizontal View of Asparagus Tart on serving platter

This Asparagus Tart makes great use of spring vegetables at their best! A slightly spicy custard like filling with asparagus spears neatly arranged in a circle, it is not only delicious but eye appealing!

This recipe came from an old issue I have of Light & Healthy magazine (which is no longer in production). It would be a great recipe to share for a weekend spring brunch or bridal shower.

Horizontal View of Asparagus Tart on serving platter

An Asparagus Tart for a delicious brunch party!

I was a little unsure of how I would feel about this Asparagus Tart. Mainly because there are 4 eggs in the recipe and I was nervous about whether I would like it or not. While I will eat eggs, they are not my favorite food and sometimes will make me feel a little queasy.

However, I am not one to turn down a recipe made with asparagus! I love this springtime vegetable and am willing to try any recipe made with it. I also thought the presentation was beautiful and would make a great recipe to share for an upcoming bridal shower. This would also be perfect to take to a church potluck.

Up close photo of Asparagus Tart

FAQ about Tart Making

What is the difference between a tart and a pie?

A tart is made with one crust, on the bottom of your pan. It is then filled and baked. A pie is a crust on the top and bottom with your filling in between.

What type of pastry should your tart be made with?

Usually a tart is made with a shortcrust (commonly known as pie crust). You can also use Filo Dough or Puff Pastry.

Do you bake your crust before you add your filling?

For a savory tart such as this asparagus tart, usually that answer is no. However, if your making a sweet tart (or cream pie) baking the crust first is usually required.

Can you freeze your Asparagus Tart?

Yes. You can freeze it before baking or after baking. It should keep up to two months in the freezer.

A cut slice of Asparagus Tart
Yield: 8 slices

Asparagus Tart

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 lb fresh asparagus, trimmed
  • 2/3 cup shredded Gruyere or Swiss Cheese, divided
  • 1/2 cup minced fresh flat-leaf parsley
  • 4 eggs, lightly beaten
  • 3/4 cup half and half
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/8 tsp cayenne pepper

Instructions

  1. Cut 2 in. from the top of each asparagus spear; set tops aside.
  2. Cut stem ends into 3/4 in. pieces.
  3. In a small saucepan, bring water to a boil Add the 3/4 in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately and place asparagus in ice water.
  4. Drain and pat dry.
  5. On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11 in tart pan with removable bottom; trim edges.
  6. Place the blanched asparagus, 1/3 cup cheese and parsley in crust.
  7. In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust.
  8. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.
  9. Place pan on a baking sheet. Bake at 400 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.
  10. Let stand for 10 minutes before cutting.10 mins Cook time: 30 mins Total time: 40 mins Yield: 8 servings

Nutrition Information

Yield

8

Serving Size

1 slice

Amount Per Serving Calories 172Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 124mgSodium 300mgCarbohydrates 4gFiber 1gSugar 2gProtein 12g

Nutrition information is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

39 Comments

  1. Marthe April 15, 2009 at 9:25 pm - Reply

    Shelby, this looks absolutely delicious!! I got to get my hands on some asparagus now!! Yum!

  2. Dawn April 15, 2009 at 10:19 pm - Reply

    now this is a good way to eat your veggies!

  3. Maria April 15, 2009 at 10:25 pm - Reply

    Beautiful spring dish! I know I am going to love this one!

  4. Food For a Hungry Soul April 15, 2009 at 10:29 pm - Reply

    This is a MIGHTY fine looking tart!! I love all the ingredients in it. Course you know, I’m in the same boat as you–I’d have to eat this by myself. Hmmm..sounds like a good idea to me LOL

  5. Christie @ Fig & Cherry April 15, 2009 at 10:33 pm - Reply

    Wow – that tart is so jam packed with asparagus, fantastic! I wish it was Spring in Australia.. boo hoo.

    I might substitute with spinach or beans. (Although I wish asparagus!)

  6. Barbara Bakes April 15, 2009 at 10:47 pm - Reply

    What a gorgeous tart! I'm impressed that it is from Light & Healthy.

  7. Alpinebluesky April 15, 2009 at 11:03 pm - Reply

    I am absolutely craving this now!

  8. Olga April 15, 2009 at 11:34 pm - Reply

    looks gorgeous!

  9. Jessie April 15, 2009 at 11:51 pm - Reply

    wow, I love asparagus and the idea having it as a tart sounds really delicious!

    It’s such a pretty tart to look at too very spring like 🙂

  10. Tracy April 15, 2009 at 11:59 pm - Reply

    Yum! I love asparagus at this time of year!

  11. Anonymous April 16, 2009 at 1:15 am - Reply

    I haven’t checked yesterday’s grocery ad, but if asparagus is on sale below $2, I’ll be making it tomorrow! Thanks, Kathye

  12. Bergamot April 16, 2009 at 1:16 am - Reply

    Looks really delicious!!

  13. s. stockwell April 16, 2009 at 1:46 am - Reply

    Since we are in the time of the asperagus…and lots should be available on sale, this is so timely. Looks so French? We will keep it and make it asap! best from santa barbara. s

  14. Christy April 16, 2009 at 2:02 am - Reply

    I love asparagus and this looks yummy!

  15. Creative One April 16, 2009 at 3:05 am - Reply

    The tart tasted delicious. Thanks!It was great to see you today.

  16. Elyse April 16, 2009 at 4:48 am - Reply

    Yum! This tart looks totally delicious. I love the cayenne-nutmeg combo. How delightful!! And anything with cheese is good in my book.

  17. recipes2share April 16, 2009 at 5:43 am - Reply

    This looks right out of a deli! What a great alternative way of serving asparagus.

  18. Darius T. Williams April 16, 2009 at 11:45 am - Reply

    My GOD why does this look so freaking fantastic?

  19. Alta April 16, 2009 at 11:59 am - Reply

    This looks so delicious. I would be the only one eating it (hubby doesn’t like asparagus) but I think I’m okay with that! Might just have to make. 🙂

  20. Jen April 16, 2009 at 1:46 pm - Reply

    You had me at Swiss Cheese and asparagus! The little asparagus arms fanning out across the top is a beautiful greeting.

  21. Eric J. Hoffman April 16, 2009 at 3:23 pm - Reply

    Another great idea. Perfect for this time of year when the asparagus is fresh, cheap, and everywhere.

  22. justeatfood April 17, 2009 at 1:07 am - Reply

    9 out of 10 ain’t bad! Looks wonderful.

    emily
    justeatfood.com

  23. Mari at Once Upon a Plate April 17, 2009 at 2:34 am - Reply

    One of my favorite tarts, Missy S!!!
    Yours looks delicious ~ wish I had some right now!

    Very nice! xo~m.

  24. teresa April 17, 2009 at 4:37 pm - Reply

    Mmmm, this looks just lovely, I love anything with asparagus.

  25. Elle April 17, 2009 at 8:09 pm - Reply

    Just became a fan of asparagus this Spring. And I’d loooove to try it in this dish–it looks fabulous! Very pretty.

  26. Tangled Noodle April 18, 2009 at 3:02 am - Reply

    I’ve made an asparagus tart before and it’s always been such a hit. Such a delicious spring or summer dish for lunch or light dinner. Mmmmmm!

  27. RecipeGirl April 18, 2009 at 1:56 pm - Reply

    So it wasn’t really like a quiche, huh? It looks gorgeous. This is the sort of thing I love to make for brunch!

  28. Kevin April 19, 2009 at 8:15 pm - Reply

    I like tarts like these. These are like welcoming in Spring.

  29. Laura April 20, 2009 at 1:35 am - Reply

    I wish someone would make this for me. It looks lovely. I love quiche. And tarts. And cheese. And asparagus.

  30. jbeach April 21, 2009 at 2:43 pm - Reply

    Mmm, this sounds great, too. I am definitely trying this out immediately. Thanks for sharing!

  31. Kelly May 15, 2009 at 8:23 pm - Reply

    Looks beautiful. Love the color contrast.

  32. Pegasuslegend April 3, 2012 at 1:21 am - Reply

    I have always wanted to try a pie or tart with this wonderful vegetable. I am the only one that will eat this here… looks like I need to treat myself what a mouth watering photo~

  33. Michelle April 3, 2012 at 3:24 am - Reply

    I've been looking for asparagus recipes. I don't think I can sell my fella on this one but it looks like a great addition to a light lunch or maybe an afternoon tea!

  34. Becca @ Amuse Your Bouche April 3, 2012 at 10:56 am - Reply

    Sounds delicious! And fabulous presentation 🙂

  35. Linda April 3, 2012 at 12:46 pm - Reply

    Very pretty dish! I'm impressed Grumpy would even try it, as I would be the only one tasting it at my house. 😉

  36. Jeff @ Cheeseburger April 5, 2012 at 9:58 am - Reply

    This looks like a very healthy and delicious recipe.

  37. Jersey Girl Cooks April 5, 2012 at 5:39 pm - Reply

    This looks delicious! I am loving the fresh asparagus lately.

  38. Crystal April 6, 2012 at 7:40 am - Reply

    it does look a lot like quiche…but I don't mind because I am a big quiche lover. I love springtime food, especially asparagus (they grow here locally) and rhubarb.

  39. Anonymous December 31, 2019 at 1:10 pm - Reply

    5

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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