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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 | 31Daily.com

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 | 31Daily.com

Ingredients for Asparagus and Cheese Mini Tarts

Here’s a list of what you will need to make these delicious mini tarts. The exact measurements are in the recipe card at the bottom of this post.

  • mini tart shells, 1 ready-made pie crust, or 3-inch tart shells
  • Asparagus
  • Milk
  • Butter, melted
  • Large eggs
  • Cherry tomatoes
  • Grated Gruyere Cheese or Cheddar

Tart Shell Options:

1. 9-inch Pie Using Ready-Made Pastry

The easiest way to make this tart is to use a ready-made pie crust. Preheat the 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 (affiliate link). 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 the crust with a 4-inch round cookie cutter, or trace 6 rounds on top of a large drinking glass and cut out with a sharp knife.

4. Make Your Own Pastry

FineCooking.com has a basic savory tart recipe that’s really good.

How to Make the Asparagus and Cheese Mini Tart Filling

  1. Trim the asparagus to fit the tart shells. Then cook asparagus in a pot of boiling salted water until just crisp-tender, about 4 minutes, depending on thickness. Drain well on a paper towel.
  2. Whisk together the milk, cooled melted butter, beaten eggs, salt, and cheese in a bowl. Season with pepper.
  3. Arrange asparagus and cherry tomatoes in the tart shell and pour the custard over the top.
  4. Bake until tart filling puffs and the top browns: about 35 minutes for a whole pie, about 15 minutes for mini-tarts. Begin checking at 10 minutes; cooking time will vary depending on the size of the tart. Cool slightly.

More Asparagus Recipes

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Deliciously Easy Asparagus and Cheese Mini Tarts | 31Daily.com

Deliciously Easy Asparagus Mini Cheese Tarts

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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.

Ingredients

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

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Cook trimmed asparagus in a pot of boiling salted water until just crisp-tender, about 4 minutes, depending on thickness. Place on a paper towel and drain.
  3. Whisk the milk, cooled melted butter, beaten eggs, salt, and cheese in a bowl. Season with pepper.
  4. Arrange asparagus and cherry tomatoes in the tart shells. Pour the custard over the top and set on a baking sheet.
  5. Bake until the tart filling is set, puffs slightly, and the top browns; about 35 minutes for a whole pie, about 15 minutes for mini-tarts. Begin checking the tarts at 10 minutes. Cooking time will vary depending on the size of the tart. Cool slightly.

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11 Comments

  1. I’m a little confused, you say to put asparagus and tomatoes in shell then pour mixture over them but in pictures it shows tomatoes and asparagus on top. How do the tomatoes and asparagus end up on top?

    1. Hi Colleen, thanks for the question. For me, the asparagus spears and tomatoes always rise to the top during baking. However, I’ve also made them where I poured the custard into the crust and placed them on top. Both ways have worked just fine for me.

  2. Hi Stephanie,
    These look gorgeous! I want to make them but didn’t see the oven temp anywhere (sorry if I missed it!) I am assuming 350 degrees? Thank you for sharing this beautiful recipe!

    1. Hi Liz! Thank you for your question. I transferred the recipe to a card style for easy reading — I must have missed that. It is 350 degrees, and I’ve updated the card. Thank you for the catch!

  3. How many tarts does this make? Should be in the recipe. Otherwise, looks delicious. Please reply soon, interested in making them.

    1. Hi Betty! I’m going to get this recipe on a printable recipe card and will do that today. In the meantime, depending on the size of tart shell you use, it should make between 6 and 8 tarts. A smaller size shell would make more. Hope you like them!

  4. 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.

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

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