Asparagus, Cheese and Shallot Tart


Asparagus, Cheese and Shallot Tart

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Savoury Pies & Tarts
Servings: 4 Serves


  • 1 quantity of Savoury Potato Pastry
  • 2 shallots thinly sliced
  • 1 tbs olive oil
  • 10 thick asparagus spears split in half
  • 2 eggs
  • 3/4 cup cream
  • 3/4 cup grated cheese
  • salt
  • freshly ground black pepper


  • Roll out pastry and line the tart tin. Place in fridge for 30 minutes.
  • Preheat oven to 200˚C
  • Cover the pastry with baking paper and weight using rice, dry beans or ceramic pastry beads.
  • Bake for 12 minutes then carefully remove the paper and weights and bake for another 10-12 minutes, until golden. Allow to cool.
  • Again, preheat oven to 200˚C.
  • Heat the oil in a small pan and gently sautee the shallots until they are soft.
  • Add eggs and cream to a jug or small bowl and season with salt and pepper, then whisk them all together.
  • Spread the shallots in the base of the tart and sprinkle with two-thirds of the cheese.
  • Trim the asparagus to fit lengthways and lay over the shallot and grated cheese.
  • Place the tart in the oven and carefully pour in the egg mix (prevents any spillage between the bench and the oven). Grind over a little black pepper and bake for 20 minutes, until just set.
  • Serve at room temperature.


  • Link to recipe for Savoury Potato Pastry - Gluten Free
  • Don't throw away any off-cuts from the asparagus. Freeze it to add to other asparagus and make asparagus soup.
  • I use any suitable cheese that I have on hand, often a blend which may include some of the following: cheddar, a little parmesan, some mozzarella, gruyere, swiss...



1 Comment

  1. Pingback: A stroll through the garden – October 2017 | SBA's Kitchen

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: