Two Cheese Asparagus Tart
Print recipe
| Serves | 8 to 10 slices |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Total time | 55 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
A delectable two cheese tart with the added luxury of fresh asparagus, this is a real “cut and come again” tart and will feed a family of four for at least two meals, with a couple of slices for lunch boxes and snacks.
Ingredients
- 350g fresh asparagus
- 100g herb and garlic cream cheese
- 150g Cheddar cheese, grated
- 4 large free-range eggs
- 300ml milk
- Salt and pepper, to taste
- 500g ready-made puff pastry
Note
A delectable two cheese tart with the added luxury of fresh asparagus, this is a real “cut and come again” tart and will feed a family of four for at least two meals, with a couple of slices for lunch boxes and snacks.
Directions
| Step 1 | Preheat the oven to 200C/400F/Gas Mark 6. Grease and line a 10” (25cms) flan or tart dish. |
| Step 2 | Roll out the pastry to fit the flan dish, prick all over the base of the base with a fork and then bake blind for 10 to 15 minutes. (Bake blind by lining pastry with greaseproof paper and covering with baking beads or beans) |
| Step 3 | Take the pastry case out of the oven and take the greaseproof paper off the pastry case. |
| Step 4 | Cut the woody ends off the asparagus spears and steam it for 3 to 4 minutes in a tall saucepan, with the delicate spears facing upwards. Take them out and allow them to drain. |
| Step 5 | Meanwhile, beat the eggs, milk, cream cheese and grated cheese together, season with salt and pepper and then pour the filling into the pastry case. |
| Step 6 | Arrange the asparagus spears on top of the filling, in an attractive pattern and bake the flan on the pre-heated oven for 20 to 25 minutes, or until the filling is puffed up, golden brown and the middle is set. Take the flan out of the oven and allow to cool slightly, before cutting into slices and serving. |
| Step 7 | NB: The woody ends of the asparagus can be used for soups. |
