Deliciously Easy Asparagus Mini Cheese Tarts

Why You’ll Love This Recipe

These mini tarts are elegant yet simple, ideal for showcasing seasonal asparagus. The light custard filling is creamy and cheesy without being heavy, and the combination of asparagus and cherry tomatoes gives each tart a pop of freshness and color. Whether you’re hosting guests or looking for a quick savory snack, these mini tarts come together in just 30 minutes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• mini tart shells (or ready-made pie crust cut into 3-inch rounds)
• asparagus, trimmed to fit tart shells
• milk
• butter, melted and cooled
• eggs, beaten
• salt
• cherry tomatoes
• finely grated Gruyère or cheddar cheese
• freshly ground black pepper (optional)

directions

1. Preheat the oven to 375°F.
2. Prepare the asparagus: Bring a pot of salted water to a boil. Add the trimmed asparagus and cook for about 4 minutes, or until just crisp-tender. Drain and set aside on paper towels to cool and dry.
3. Make the filling: In a medium bowl, whisk together the milk, cooled melted butter, beaten eggs, salt, and grated cheese. Season with a little pepper, if using.
4. Assemble the tarts: Arrange the asparagus spears and halved cherry tomatoes in the mini tart shells. Pour the egg and cheese custard over the vegetables, filling each shell.
5. Bake: Place the filled tart shells on a baking sheet and bake in the preheated oven for 12–15 minutes, or until the filling is puffed and lightly golden. Begin checking at 10 minutes—cooking time may vary based on tart size.
6. Cool and serve: Let the tarts cool slightly before serving warm or at room temperature.

Servings and timing

Servings: 6 to 8 mini tarts
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Vegetarian twist: Add sautéed mushrooms, spinach, or caramelized onions for even more veggie flavor.
• Cheese swap: Try goat cheese, mozzarella, or feta for different textures and tastes.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the custard mix.

storage/reheating

• Storage: Store leftover tarts in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F oven for 5–7 minutes, or microwave gently until warmed through. Avoid overcooking to keep the crust crisp.

FAQs

Can I make these tarts ahead of time?

Yes, you can prepare and bake the tarts a day in advance. Store them in the fridge and reheat just before serving.

What kind of tart shells should I use?

You can use store-bought mini tart shells or make your own using pie crust cut into small rounds and baked in a muffin tin.

Can I use frozen asparagus?

Fresh asparagus is ideal for the best texture, but you can use thawed frozen asparagus in a pinch. Just be sure to pat it dry thoroughly.

Can I make this recipe into a large tart instead of minis?

Absolutely. Use a 9-inch tart pan and bake for about 35 minutes, or until the center is set and the top is golden.

Conclusion

These Asparagus Mini Cheese Tarts are a perfect blend of savory flavors and vibrant springtime ingredients. With a buttery crust and cheesy custard filling, they make an elegant yet approachable dish for any occasion. Serve them warm or at room temperature for a delicious treat that celebrates seasonal produce with minimal fuss.

Deliciously Easy Asparagus Mini Cheese Tarts

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 to 8 mini tarts
• Category: Appetizer
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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Description

These Asparagus and Cheese Mini Tarts are a delightful and easy-to-make treat, perfect for brunch, afternoon tea, or springtime gatherings. With a creamy custard base, fresh asparagus, cherry tomatoes, and cheese in a flaky crust, they’re elegant yet simple.

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Ingredients

• 6 to 8 mini tart shells (or ready-made pie crust cut into 3-inch rounds)
• 1 cup asparagus, trimmed to fit tart shells
• 1/2 cup milk
• 2 tablespoons butter, melted and cooled
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 cup cherry tomatoes, halved
• 1/2 cup finely grated Gruyère or cheddar cheese
• Freshly ground black pepper (optional)

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Bring a pot of salted water to a boil. Add trimmed asparagus and cook for 4 minutes. Drain and cool.
3. In a bowl, whisk milk, melted butter, eggs, salt, and cheese. Add pepper if desired.
4. Place asparagus and halved cherry tomatoes in tart shells. Pour the custard mixture over them.
5. Place on a baking sheet and bake for 12–15 minutes, until puffed and lightly golden.
6. Let cool slightly. Serve warm or at room temperature.

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Notes

• Store in an airtight container in the fridge for up to 3 days.
• Reheat in a 350°F oven for 5–7 minutes or microwave gently.
• Try sautéed mushrooms or caramelized onions for added flavor.
• Use goat cheese or feta for a different taste profile.
• Add a pinch of chili flakes for spice.

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Nutrition

• Serving Size: 1 tart
• Calories: 180
• Sugar: 1g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 65mg