James Martin Asparagus Tart

This elegant asparagus tart is a light, savoury dish with a crisp, buttery pastry base and a creamy, flavourful filling. The tender asparagus spears sit beautifully on top, adding both freshness and a delicate bite. It’s a straightforward recipe that feels special enough for entertaining yet simple enough for a relaxed lunch. From start to finish, it takes around 1 hour and 10 minutes and is suitable for cooks of all levels.

Ingredients

For the pastry

200g plain flour
100g cold unsalted butter, diced
1 egg yolk
2–3 tbsp cold water
Pinch of salt

For the filling

1 bunch fresh asparagus, trimmed
3 large eggs
200ml double cream
100g grated Gruyère or cheddar cheese
1 tbsp olive oil
Salt and freshly ground black pepper
Pinch of nutmeg (optional)

How to Make James Martin Asparagus Tart

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the top colours nicely.
Make the pastry: Rub the butter into the flour and salt until it resembles breadcrumbs. Add the egg yolk and cold water, mixing to form a dough. Wrap and chill for 20 minutes.
Roll and line: Roll out the chilled pastry and line a 23cm tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans.
Blind bake: Bake for 15 minutes, then remove the parchment and beans and bake for a further 5 minutes until lightly golden.
Prepare the filling: In a bowl, whisk together the eggs, cream, cheese, seasoning, and nutmeg until smooth.
Assemble the tart: Pour the filling into the pastry case and arrange the asparagus spears neatly on top. Drizzle with olive oil.
Bake: Return to the oven and bake for 25–30 minutes until the filling is set and lightly golden.
Cool and serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature.

Tips

How do I stop a soggy base?

Blind baking the pastry properly ensures the base stays crisp and doesn’t absorb too much moisture from the filling.

Can I use ready-made pastry?

Yes, a good-quality shortcrust pastry works well and saves time without compromising flavour.

How do I know when the tart is set?

The centre should be just firm with a slight wobble. It will continue to set as it cools.

Can I add other ingredients?

You can include cooked bacon, caramelised onions, or herbs for extra flavour variations.

Serving Suggestions

Serve with a fresh green salad
Pair with new potatoes or roasted vegetables
Enjoy as part of a light brunch spread
Perfect alongside a chilled glass of white wine

Storage

At room temperature

Keep for up to 4 hours, loosely covered.

In the refrigerator

Store in an airtight container for up to 3 days. Reheat gently before serving or enjoy cold.

Freezing

Freeze slices for up to 1 month. Wrap well and thaw overnight in the fridge before reheating.

Nutrition

Calories: 360 kcal
Carbohydrates: 22g
Protein: 11g
Fat: 25g
Saturated Fat: 14g
Sodium: 280mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this tart in advance?

Yes, you can bake it a day ahead and store it in the fridge. Reheat gently or serve at room temperature.

Do I need to peel asparagus?

No, simply trim the woody ends. Thicker stalks can be lightly peeled if desired.

What cheese works best?

Gruyère adds a nutty flavour, but cheddar or even feta can be used depending on your taste.

Can I make this tart vegetarian?

It is already vegetarian as written. Just ensure your cheese is suitable if needed.