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Asparagus tart or asparagus flan evolved from the basic onion tart recipe, having made this version, for the first time ever, I had to fight the boys to get a slice, NOT FAIR! As you know may know I could eat a savoury tart, flan or quiche every day of the week, hot or cold I love it. The boys however are usually take it or leave it with this type of food, I now have to be more careful about the contents.

Serves 4-6 or 1 me if allowed!

Link to measurement conversion chart


  • 50g butter
  • 12 asparagus spears, tips cut to 5cm lengths the rest roughly chopped
  • 1 slice of ham chopped - optional
  • 1 small onion chopped finely chopped
  • 200g mature Cheddar cheese grated
  • 1 quantity of either shortcrust or gluten free pastry
  • 2 egggs
  • 50ml milk
  • 150ml single cream
  • Salt and pepper

You will also need

  • An 8 inch deep tart tin or flan dish


  1. Preheat the oven to 190c
  2. Line a 20cm deep fan dish with pastry and blind bake for 15 – 20 mins then allow to cool slightly. Increase the oven temperature to 200c
  3. In a jug beat the eggs then slowly add the milk and cream beating to mix, season with a little salt and pepper
  4. Layer the cheese, onions, chopped asparagus, ham and egg mix in the pastry case starting with a little egg and finishing with the asparagus tips arranged decoratively on top, covered with a layer of cheese.
  5. Bake in the oven for 30 – 40 mins until golden brown and set

Serving suggestions and variations

  • Try substituting the ham and asparagus for one of the following,
    • Onion and cheddar
    • Broccoli and Stilton,
    • bacon and brie, fry the bacon till crisp then roughly chop, streaky has more flavour 
    • Courgette and halloumi cubes, Brown the courgettes in butter to increase their flavour
    • Mushrooms, tuna and Cheddar – fry the mushrooms first so they release their water
    • Leeks and Lancashire cheese, lightly fry the leeks to soften them before they are added to the flan case
  • Flans make a great hot meal served with a jacket potato but are equally good served cold with salad or taken on a picnic. Save me a slice!
  • Try adding a tsp of paprika to the eggy mix for a bit of bite
  • Arrange a few slices of tomato on the top before you add the last sprinkle of cheese to add to the decoration of your tart or flan


This recipe has evolved as a result of having plenty of asparagus and a deep love of savoury flans. the original recipe was a basic cheese and onion flan, which is listed in the Onion Recipe page, that originated the Hamlyn All colour cookbook, a book I have owned since my school days.

Other recipes you might like to try from our collection;

  • Donated by a friend this Mama's Salad is a meal in itself but also proves very popular as a side at a BBQ
  • If you have the oven going knock up a batch of fresh scones and treat yourself to a Cream Tea - yummy!
  • Want to indulge and you have a few eggs to spare have a go at Alex's Chocolate Fudge Brownies, a wonderful fudgy/cakey mix great on their own or with a dollop of cream.


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Happy eating!