Asparagus Tart
12 People
254 Cals
Asparagus Tart
12 People
254 Cals
About the recipe
This asparagus and Gruyère tart is the perfect dish for an alfresco lunch or dinner. It’s light, sustaining and looks spectacular on a serving platter. Asparagus adds fibre, folate, and antioxidants, while the eggs, milk and a little cheese add a boost of protein and calcium. Serve it warm or at room temperature with a leafy green salad and a good vinaigrette, and you’ve got an effortless lunch or dinner that everyone will enjoy.
Nutrition Per Serving
254
Calories
17g
Fat
6g
Saturates
2g
Sugars
212mg
Salt
9g
Protein
16g
Carbs
1g
Fibre
Ingredients
Switch measurement units
- 500 g asparagus around 3 - 4 bunches
- 120 g Gruyère cheese grated, see notes
- 5 large organic eggs beaten
- 125 ml milk your choice
- Pinch of sea salt
- 375 g puff pastry store-bought or home-made
Method
- PREHEAT your oven to 200°C fan forced.
- TRIM or peel the coarse ends of the asparagus spears. If they are quite thick, you can cut each spear in half.
- COMBINE the eggs, milk and salt into a bowl.
- ROLL OUT the pastry out on a lightly floured surface and line a 25cm tart or suitable baking dish. If you use store bought rolled pastry, just roll it out a little more to fit the dish.
- POUR the egg mix into the pastry and scatter with ¾ of the cheese.
- ARRANGE the asparagus side by side over the cheese and scatter with the leftover cheese.
- BAKE for 25 – 30 minutes or until the tart is cooked through and golden.
- SERVE warm or cold and enjoy with a side salad and zesty dressing.
You could also use filo pastry or olive oil shortcrust for a heart healthy option and your tart will be spectacular.
Add a few handfuls of defrosted green peas into the tart shell before pouring in the eggy milk mixture. Dollops of ricotta or some feta can be used in place of the grated cheese.
