Asparagus & Cherry Tomato Tart


A yummy festive tart that is great served hot or cold

Prep time:15 mins

Cook time:40 mins

Serves: 6


  • 2 sheets frozen short crust pastry, thawed
  • 4 rashes short cut rindless bacon, diced
  • 1 cup frozen Birds Eye Chopped Onions
  • 1 clove garlic, crushed
  • 1/3 cup grated tasty cheese
  • 425g can Edgell Asparagus Green Spears, drained
  • 6 cherry tomatoes, sliced
  • ½ cup cream
  • 2 eggs, lightly beaten
  • Salt and pepper for seasoning


Step 1

Line a greased 36cm x 12cm rectangle tart pan with pastry sheets, overlapping the pastry seam. Trim pastry, prick base with a fork and blind bake (see tip) in a preheated oven at 180°for 15 minutes.

Step 2

Meanwhile, in a small non stick frypan, cook bacon, Birds Eye Chopped Onions and garlic for 3-4 minutes and set aside.

Step 3

Remove pastry from oven and discard baking paper and loading rice. Place cooked onion mixture on the base of the pastry and top with cheese. Arrange Edgell Asparagus Spears and cherry tomatoes in rows along the tart. (Trim 2cm off the base of each asparagus spear to fit if necessary into pastry case).

Step 4

Pour over combined cream, eggs, salt and pepper and return to oven for a further 25 minutes.

Tasty Tip!

To blind bake, simply cover pastry base and sides of the pastry with baking paper and top with dry uncooked rice. This will prevent the base of the pastry from rising.

Asparagus  Cherry Tomato Tart
User rating:
  • 5

Featured in this recipe

  • Asparagus Green Spears 425g

    Asparagus Green Spears 425g

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