Asparagus Cheese Tart

Posted on: June 27, 2024. Updated on: June 27, 2024.

by Carolina Gelen

asparagus cheese tart

Asparagus Cheese Tart

4 / 5. from 2

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4 / 5. from 2

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Tart Crust

  • 1 tablespoon black peppercorns, crushed
  • 85 g (3 oz) grated Parmesan cheese
  • 1 cup (135 g) all purpose flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 9 tablespoons (120 g) cold butter, cubed
  • 1/4 cup ice cold water


Cheese Filling

  • 226g (8 oz) cream cheese
  • 1 cup (120 g) grated low-moisture mozzarella
  • 1/4 cup (35 g) grated Parmesan
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 eggs


  • 1 bunch or 15 asparagus sprigs, ends snapped off
  • 1 tablespoon olive oil
  • Flaky salt for topping


  1. Make the crust: to a food processor, add the pepper, cheese, flour and salt. Pulse to combine. Add the cold butter and pulse until the mixture looks crumbly. Add the water and pulse until the crust wraps around the food processor blade. Wrap in plastic wrap and chill in the freezer for 15 minutes.
  2. Heat the oven at 400°F (205°C).
  3. Lightly flour your work surface. Place the chilled dough on the work surface and lightly flour the top. Roll into a larger circle, using a rolling pin until 1/4-inch thick. Place the dough on top of the tart pan and press it against the walls to form a crust.
  4. Poke the crust a fork all around, place a parchment paper sheet on top, fill it with rice, beans, or any pie weight. Bake for 30 minutes, until the edges look golden brown.
  5. Remove the pie from the oven, carefully remove the parchment paper and pie weights (or rice or beans). Lower the oven temp to 350°F(175°C). Bake the crust for 15 more minutes, until the bottom is lightly golden. Remove the crust from the oven and set aside.
  6. Make the filling: add all the cheese filling ingredients in a food processor and pulse until combined. Pour the filling in the tart crust. Arrange the asparagus sprigs on top of the cheese and drizzle with olive oil and season with salt. Bake for 30 to 35 minutes, until the filling looks puffed up and set. If the crust edges start to burn, cover the edges with aluminum foil.
  7. Cool for at least 10 minutes, before serving.
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Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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