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