asparagus and cheese tarte

by Sharon Santoni

asparagus on a cutting board

Here we are again in asparagus season, and we are eating a lot of these delicious green stalks, mostly pan fried, sometimes poached or in a risotto …. and now and again when I want something a little more fancy, and more filling, I use the asparagus in a savoury tart.

asparagus on a cutting board

I thought you may like to try my favourite asparagus tart recipe, not only is it delicious, it is also super quick and easy!  I have tried various versions, with and without cream, with and without ricotta, but in the end I think it works best with a classic quiche mix of eggs and double cream.

The famous French chef, Monsieur Paul Bocuse explains very clearly the importance of egg yolks and egg whites in a cream or sauce ..  it’s the whites that give the firmness and the yolks that add the creaminess.  With this in mind, and for a 10″ tart for about 6 people, I use 5 large eggs and a pot of double cream.   If I’m feeling the need for a little more tenderness I may throw in another egg yolk and not tell anyone.

I have tried pan frying the asparagus for the quiche, but the caramelised juices colour the cream and the taste isn’t quite right.  I now prefer to trim the asparagus then steam for a few minutes, making sure the stalks are not too wet for the pastry base.

I pre-bake the pastry crust (I prefer short pastry for this recipe) then cut the steamed asparagus into shorter lengths and tumble them evenly across the base.    In a bowl I mix the double cream, the eggs, salt and pepper and a few chopped chive leaves.  I also like to add a little grated cheese, Parmesan works well, Conté isn’t bad and Gruyère is probably ideal for this one.  I’ve also tried grating some lemon rind into the mixture, which is good but not vital.

asparagus on a cutting board

The quantities are listed below …. and if you are wondering why you only get the pictures of the ingredients here, its because both times I made this tart so far this year, it disappeared before I had time to reach for the camera!

Ingredients for the asparagus and cheese tart:

I portion of your favourite short pastry (pie crust)

300g or 10 oz green asparagus

five eggs

350ml or 1.5 cups double cream (heavy cream)

salt, pepper, chives

Bake at 180C (350F/gas mark 4) for about 35 minutes, or until a knife comes out clean but the tart still moves a little



Taste of France May 10, 2016 - 6:15 pm

Omelette in a crust! You can never get enough of asparagus while it lasts.

Alli May 10, 2016 - 6:32 pm

Will try this. Is Double Cream = Heavy Cream (in America)

Jan Burgess May 10, 2016 - 7:02 pm

And what is in France?

Fiona May 10, 2016 - 8:20 pm

Crème Fraiche!

Darina May 10, 2016 - 6:33 pm

Sounds delicious! I love the asparagus season!

Delaine May 10, 2016 - 6:45 pm

Yes, I was wondering about a picture of the final product to make sure I was on the right path as far as the visual! Haha The fact that it disappears so quickly is a testament of how delicious it is! Sounds divine for sure ! Merci for sharing your authentic French recipes that I so delight in.

Gretchen June 3, 2019 - 9:34 pm

Is this not a Quiche ?
This is very common in New Zealand , with different fillings , but same eggs and cream poured over and baked .

Brenda Chambers May 10, 2016 - 6:45 pm

Good to see you back. I have got to make this.

Kelly Dodson May 10, 2016 - 6:54 pm

Mmmm…can’t wait to try this recipe! Thank you so much for sharing!

Vicky from Athens May 10, 2016 - 6:56 pm

Can’t wait to try this! I am assuming that double cream is the same as heavy or whipping cream here in the US. That’s what I’m going to use. My husband I have loved every recipe of yours that I’ve tried and I’m sure that the asparagus and cheese tarte will be no exception . . . thanks for sharing!

Madonna May 10, 2016 - 6:59 pm

This recipe is so timely. I was watching America’s Test Kitchen. They test and retest recipes for the best possible outcome. They were making a flan. They made the comment if you beat too much air into the eggs, the eggs will be grainy. Who knew? So glad you gave the measurements for the cream, my first thought was “how much is a pot of cream”

So sorry for you blog problems, I thought that just happened to me. 🙂

Sue J. May 10, 2016 - 8:54 pm

Thank you for the recipe…I’m eager to try it! Asparagus is a speciality here in western Massachusetts. Hadley, MA is famous for its “Hadley Grass.” Your tart will make it even more delicious. Merci!

Sheila in SF May 10, 2016 - 9:36 pm

Glad you are back online and definitely will try this recipe. Looks yummy. Hope you had a wonderful Mothers Day.

Our French Oasis May 10, 2016 - 10:46 pm

We are eating asparagus virtually on a daily basis at the moment. Their are little stands selling bunches of it beside the road all around us. We are making the most of it whilst it lasts. Personally I love it just plain steamed and simple and that’s the way the children like it most, but it I want something different I’ll roast it in the oven with some garlic and a sprinkling of grated cheese. However, I love new recipes and will certainly try this one, thank you.

stacey snacks May 10, 2016 - 10:52 pm

We both have the same post up today (well, almost).

Great minds think spring alike.


Kathryn Gauci May 11, 2016 - 2:16 am

I love this tart and you have just reminded me to make it again – with your recipe. Thank you.

ThingsLoved24 May 11, 2016 - 3:41 am

Thank you for a great recipe….. have just added everything
to my shopping list…….today I cut wonderful butter crunch
lettuce from the garden….Dinner tomorrow should be wonderful.

Sandra T. May 11, 2016 - 4:20 am

Ahhhhh….asparagus! This recipe sounds delicious! In Northern California, the most tender asparagus is grown on Victoria Island in the Delta. And, of course, the Asparagus Festival is in Stockton, where battered and fried, or tender steaming with butter are specialties. It is my all time favorite vegetable!

Pat Green May 11, 2016 - 5:10 am

Would you clarify? Is double cream what we call heavy cream in the US, or is it Crème Fraiche?

Kaye May 11, 2016 - 12:35 pm

Definitely going to make this one . . . thanks for the recipe.
Just a couple of questions . . . I can never find double cream in France when I am there, or even non UHT cream, only the boxed stuff.
Fiona you mentioned creme fraiche is used for double cream?
And also is it just me but I am not seeing the amount of cheese listed in the ingredients .
Big thanks again . . .

MARLA May 11, 2016 - 6:19 pm

Here in SoCal we have tiny, skinny ‘baby’ asparagus year round. It’s ok. But OH how I remember the asparagus I enjoyed eating in Paris. Hearty, juicy and fat spears, sometimes white. It’s hard to know, where I live, what’s in season and what isn’t. I’m going to the farm stand TODAY! Thank you for the recipe.

pamela May 12, 2016 - 5:46 am

Thank you for the recipe, it sounds really good. Sorry ,about the technical issues, they can be very frustrating…;)
Have a great Day

This & That: No. 209 - The Simply Luxurious Life® May 13, 2016 - 10:01 am

[…] ~It’s spring time and that means asparagus are in season. Why not make an Asparagus and Cheese Tart? […]

Enez May 29, 2021 - 7:30 pm

Would love to see finished dish.. looks wonderful. Thank You !


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