asparagus tart
- ½ sheet puff pastry
- 75ml milk
- 75ml cream
- 400g asparagus, washed and cut to length
- asparagus trim
- 350g cream cheese
- 1 tbsp Dijon mustard
- ½ bunch chives
- 3 whole eggs
- 3 egg yolks
- 100g grated vegetarian parmesan
- salt
- white pepper
Asparagus tart
Rob Boer
20th March 2026
Asparagus tart
60 min
This asparagus tart recipe by Rob Boer, head chef at The Mutton at Hazeley Heath, is an elegant spring dish that showcases fresh asparagus in a crisp puff pastry case.
Made with cream cheese, cream, eggs, Dijon mustard, chives and vegetarian parmesan, the tart has a smooth, savoury filling layered with tender blanched asparagus spears for a light yet indulgent result.
Perfect as a spring starter, light lunch or vegetarian main, this easy asparagus tart is ideal for seasonal menus, sharing tables or alfresco dining.
Serves 6-8 starter portions or 4-5 mains. Tin size 22-25cm.
Ingredients
Method
pastry
Line tart tin with puff pastry
Chill 15–20 mins.
Blind bake at 180°C for 15–18 mins until lightly golden.
Set aside.
asparagus
Trim spears to fit tart neatly.
Blanch all asparagus in salted boiling water (1–2 mins), then ice bath.
Roughly chop trim pieces (for blending).
Keep best-looking spears whole for layers/top.
mixture
Heat the milk gently and then blend with the blanched asparagus. Mix this together with heated cream.
Whisk the cream cheese until smooth, stir in the asparagus milk mixture, eggs, egg yolks, mustard and season with salt and pepper.
Pass through a fine sieve (chinois) and then add the chives and parmesan.
assembly
Pour a thin layer of the mix onto the pastry.
Add a layer of asparagus spears – top and tailing them.
Pour the remaining mix to just below the top of the tart tin.
Place another layer of asparagus on the top.
Bake at 150°C for roughly 25 minutes – until set with a slight wobble.
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