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
- Preheat the oven to 190c
- 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
- In a jug beat the eggs then slowly add the milk and cream beating to mix, season with a little salt and pepper
- 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.
- 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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