Deliciously Easy Asparagus and Cheese Mini Tarts

These Asparagus and Cheese Mini Tarts are an easy, favorite treat for afternoon tea, brunch, or any time asparagus is in season. A simple tart that’s minutes in the making.

Deliciously Easy Asparagus and Cheese Mini Tarts |

As a spring Seattle rain beats against my windows, it’s sometimes hard to believe that summer and blue sky will ever arrive. But arrive it will, soon. Even now, fresh veggies are beginning to arrive from the eastern slopes of our Cascade mountains.

A harbinger of spring, for me, is asparagus. A lovely veggie, healthy and so versatile.

I love asparagus in frittatas and soups, in casseroles, wrapped in bacon, and roasted. And spring pizza will always be a favorite, as will Spargelzeit. Of course, it’s simply gorgeous in salads.

This year, however, I am loving the treat of these easy asparagus and cheese mini-tarts. Its pungent, herbaceous flavor partners so well with cheese and with store-bought pastry, it’s minutes in the making. Perfect for spring parties and brunches, but delightfully easy enough to make any time.

When to Serve Asparagus and Cheese Mini Tarts?

Serve these easy-to-make mini-tarts any time asparagus is in season. They are incredibly pretty and make a beautiful presentation.

Which makes them rather perfect for afternoon tea, Mother’s Day, brunch, or spring gathering.

Deliciously Easy Asparagus and Cheese Mini Tarts |

Easy Asparagus and Cheese Mini Tarts


mini tart shells, 1 ready-made pie crust, or 3-inch tart shells
1 bunch asparagus
3/4 cup milk
1/3 cup butter, melted
2 eggs, beaten
1/2 teaspoon salt
8-12 cherry tomatoes
1/2 cup finely grated Gruyere Cheese or Cheddar

Note on tart shells:

1. 9-inch Pie Using Ready-Made Pastry

The easiest way to make this tart is to use a ready-made pie crust. Preheat oven to 450°F. Open crust on q work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in a 9-inch-diameter tart pan with removable bottom. Press dough into the pan. Fold excess dough border over to form double-thick sides. Pierce dough all over with a fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F.

2. Ready-Made Mini Tart Shells

You can use ready-made mini tart shells made either from pastry or filo. These are most often found in the freezer section of your market. If the shell is unbaked, bake according to package instructions. If it’s already baked, simply portion the filling, cheese, asparagus, and cherry tomato into individual shells.

3. Make Your Own Mini Shells Using Ready-Made Pastry

It’s easy to make your own mini tart shells using ready-made pie crust. Heat oven to 450°F. Spray back of 12-cup regular-size muffin pan with cooking spray. Remove pie crust from pouch; unroll on work surface. Sprinkle crust with sugar; press in lightly. Cut 6 rounds from crust with a 4-inch round cookie cutter, or trace 6 rounds with top of a large drinking glass and cut out with a sharp knife.

4. Make Your Own Pastry has a basic savory tart recipe that’s really good.


Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes, depending on thickness. Drain well. Place on paper towels. Mix milk, cooled melted butter, beaten eggs, salt, and cheese in bowl. Season with pepper. Arrange asparagus and cherry tomatoes. Pour custard over. Bake until tart puffs and top browns, about 35 minutes for whole pie, about 15 minutes for mini tarts. Check at about 10 minutes; cooking time will vary depending on the size of the tart. Cool slightly.

More Asparagus Recipes

Deliciously Easy Asparagus and Cheese Mini Tarts |

5 thoughts on “Deliciously Easy Asparagus and Cheese Mini Tarts

  1. Amy

    How many mini tarts does this recipe make with only two eggs?

  2. Christine

    Have you tried making these ahead, freezing, and/or reheating? I’d love to make these for a tea party but I’m trying to do most of the menu ahead of time. Thanks!

    1. Hi Christine! I have not tested these tarts from frozen. In theory, it should work. The texture may be a bit different. Be sure to wrap them well in the freezer to prevent extra moisture. Then, to reheat, pre-heat the oven to 350 degrees, cover the tarts with foil, and bake for 15 to 20 minutes (I think) or until the tarts are warm. I would begin checking them at 10 minutes.

  3. Ollie

    I made these tarts for an afternoon tea, and they were a hit. These are delicious and easy to make. Thank you.

    1. Hi Ollie! I’m so glad you enjoyed them and that they worked for your tea!

Leave a Comment