a picture of a slice of asparagus tart with salad leaves on a white plate

Asparagus and Cheese Tart

30 minutes - 40 minutes

Serves 6. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Vegetarian

This recipe is from Delia's Vegetarian Collection.

Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart.

Vegetarians may like to know there is a 'Parmesan style' cheese available for Bookham and Harrison Farms Ltd.

The Delia Online Cookery School: There are more recipes for quiches and tarts in our video, to watch, just click the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

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Quiche Questions!

Asked by: Simon01

Delia's Quiches Help Lindsey. I have 2 queries I am making 2 quiches for a lunch party and I only have a 24 cm flan tin. I note the pastry for Delia's Smoked Salmon Tart made in a 24 cm tin is exactly the same quantity as the quiche Lorraine made in a 18 cm tin. As I want to make the Quiche in a 24cm do I need to adjust the quantities? Also I have been asked to make 1 quiche for a vegetarian. If I make the Asparagus & Cheese Flan can I just sub the cream for crème fraiche and cheddar for goats cheese and do I need to adjust the quantities for a 24 cm tin. Many thanks. Eileen

Answered by Lindsey: Hello Eileen, The pastry quantity is the same because the 24cm quiche tin is 2cm deep and the 18cm sponge tin used for the quiche Lorraine is 4.5cm deep. How deep is your tin? Yes, you can use double cream instead of crème fraiche & cheddar instead of goats cheese. Kind regards Lindsey

Can I freeze Delia's Asparagus and cheese tart?

Asked by: Patsy

Can I freeze Delia's Asparagus and cheese tart?

Answered by Lindsey: Hello, Yes you can. Asparagus and cheese tart Bake as per the recipe. Cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost, unwrapped, but covered, overnight in the fridge. To serve hot, reheat, covered in foil, at 180°C for 30 minutes until thoroughly hot. Kind regards Lindsey

Method

First, make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough – about a tablespoon.

Then place the dough in a plastic food bag to rest in the fridge for 20 minutes. After that, roll it out and line the tin with it. Be careful to press the dough firmly into the tin. Prick the base all over with a fork, then pre-bake in the oven for 20 minutes. After that, paint the inside of it with a little of the beaten egg (from the filling ingredients) and let it cook in the oven for a further 5 minutes.

Meanwhile, prepare the asparagus. Take each stalk in both hands and bend and snap off the woody end, then arrange the spears in a steamer and steam over simmering water for 4-5 minutes (just to half-cook them). Then chop the spears into 1½ inch (4 cm) lengths and arrange them over the base of the pre-baked pastry case. Next, beat the eggs together with the cream and grated Cheddar cheese and season with salt and pepper, then pour this mixture over the asparagus. Finally, sprinkle the Parmesan over the top.

Place the tart on the baking sheet in the oven and cook for 30-40 minutes – until the centre feels firm and the filling is golden brown and puffy.

Ingredients

12 oz (350 g) asparagus

1½ oz (40 g) Cheddar cheese, finely grated

1 level tablespoon freshly grated Parmesan (Parmigiano Reggiano) - see intro

2 large eggs, beaten

284 ml carton single cream

salt and freshly milled black pepper

For the pastry:

1 oz (25 g) butter

1 oz (25 g) lard

4 oz (110 g) plain flour

1 oz (25 g) Cheddar cheese, finely grated

a pinch of salt

Equipment

You will also need a 7½ inch (19 cm) flan tin with fluted edges and a removable base, lightly greased, and a 10 x 12 inch (25.5 x 30 cm) solid baking sheet.