Asparagus and Parmesan cheese tart

Asparagus and Parmesan cheese tart

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This asparagus tart is ideal for a light meal. If asparagus is in season then use fresh, steamed asparagus spears for the filling.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time30 minutes


  • For the base:
  • 250 ml cake flour
  • 125 g Stork margarine
  • 250 ml Parmesan cheese, grated
  • For the filling:
  • 1 x 425 g can cut salad asparagus, drained (reserve the liquid)
  • Milk
  • 1 sachet KNORR Roasted Vegetable Veggie Bake
  • 3 eggs, lightly beaten
  • 50 g Parmesan cheese, grated
  • Robertsons Paprika


  • Preheat oven to 190 C
  • Rub the margarine into the flour to form crumbs then mix in the grated cheese
  • Press into a greased 25 cm quiche dish and allow to cool in the fridge for 10 minutes
  • Arrange the drained asparagus pieces onto the quiche base
  • Mix the contents of the sachet of KNORR Roasted Vegetable Veggie Bake with the reserved liquid from the canned asparagus and add milk to make up 375 ml
  • Whisk in the eggs the pour the mixture over the asparagus and top with grated Parmesan cheese and a sprinkle of paprika
  • Bake in a preheated oven at 190 C for 30 minutes or until the filling has set