Asparagus tartlets

With crisp pastry, a hidden pesto layer and a perfectly creamy filling dotted with tender, flavourful asparagus, there's a lot to love about these asparagus tartlets.

You might only think to use asparagus when your whipping up a hollandaise, but it's also gorgeous in pasta and perfect in these tarts.

Asparagus is a fantastically versatile vegetable with a crisp yet yielding texture. It doesn't need much cooking and lends a unique flavour that I absolutely love. Some compare it to broccoli, others to mushrooms - either way, it's a fantastic veg!

In this recipe. the shortcrust pastry is crisp and warm, and the hidden layer of pesto with its bright basil tones and salty parmesan perfectly compliments the filling.

And what a filling! It's made with eggs, dill and crème fraîche, which gives a fluffy, creamy texture and flavour, somewhere between quiche and tart. Of course, the crunchy, juicy asparagus is the real star of the show, complimented by sweet cherry tomatoes to give the whole tart a fresh, spring feel.

In the UK, asparagus season runs from May until the end of June, so now is the perfect time to give this delicious asparagus tartlet recipe a go.

Below is the full recipe, with lots of step-by-step pics to make sure you get a perfect result.

Instructions

Preheat the oven to 200C (180C fan). Arrange the tartlet tins on a baking tray.

Cut six circles from the pastry.

Put the pastry discs into the tartlet tins.

Press to fit and trim off the excess. Place in the refrigerator for 15 minutes.

Once the pastry cases are chilled, retrieve them from the fridge and spread about 1 tbsp of pesto in the bottom of each case.

Share the tomatoes evenly between the cases.

Add the asparagus.

Put the eggs, crème fraîche, dill and a pinch of salt and pepper in a bowl or jug. Whisk.

Pour the egg mix into the pastry cases. You might have a little bit left over. Season with plenty of black pepper

Bake for 15-20 minutes until the tops are golden brown

Enjoy hot out of the oven or cold with a crunchy salad.

They're seriously delicious and even won over the members of my family who thought they didn't like asparagus!

Pointers, tricks and troubleshooting tips for the perfect asparagus tartlets

Is it easy to make asparagus tartlets?

These asparagus tartlets are simple to make and the perfect way to enjoy asparagus when it's in season.

We're speeding things along using ready-made pastry and ready-made pesto. If you have the time, you make your own with the pesto by following the relevant part of my pesto mayo recipe.

Once the pastry cases are chilling in the fridge, you'll have plenty of time to chop the tomatoes and asparagus and whisk the egg and crème fraîche together. After about 20 minutes in the oven, your tarts will be baked to perfection. Enjoy fresh out of the oven or cold with a picnic. They're perfect for an alfresco meal if it's warm enough outside!

Will I need any special equipment for this recipe?

You should be able to find most things you need in a home baker's kitchen. I've used 6 10cm (4 inch) little tartlet tins like these. If yours are a slightly different size, don't worry. You just might find your tarts are a little less full or you have a bit of mix leftover.

Aside from that, you'll need weighing scales, a measuring jug and measuring spoons, a chopping board and knife to prep the veg, and a whisk to mix the filling.

There is a full list of suggested equipment on the recipe card below.

Where can I buy asparagus?

Asparagus is available most of the year-round in big supermarkets. For the tastiest asparagus, it's best to get it as fresh as you can, so that usually means waiting until it's in season where you live and then you can buy it more locally.

In the UK, depending on the weather of course, asparagus season is somewhere between mid-April to the end of June. During this time the supermarkets and farmers' markets will be well-stocked with British asparagus. In supermarkets, the country of origin should be printed somewhere on the label.

How can I tell if crème fraîche has gone off?

Crème fraîche is a slightly soured cream, usually containing live bacterial culture, so over time, your crème fraîche will become more sour.

To check it's still safe to eat, firstly have a look at the Use By date. After this date, your crème fraîche should not be eaten, even if it looks and smells fine. Best Before End dates are a little more flexible and are used for less perishable foods like might lose a bit of flavour or texture but are still be safe to eat as long as there are no signs of spoilage.

As well as a Use By date, your pot of crème fraîche may have instructions to use within a certain number of days after opening. Again, this should be followed.

Gone off crème fraîche will smell unpleasantly sour and may have visible signs of mould so should be discarded.

Is this asparagus tartlet suitable for vegetarians?

This recipe is vegetarian as long as you make sure to use vegetarian pesto. Many ready-made pestos are suitable for vegetarians as they are made with rennet-free hard cheese but it's always a good idea to check the label, or with the person on the deli counter. If you can't find vegetarian pesto, you could try making your own.

Double check all of your ingredients labels to make sure to check that they are suitable for vegetarians. Don't forget to also check anything extra you intend to serve the recipe with.

Is this asparagus tartlet suitable for vegans?

As the filling for this recipe is made with eggs and crème fraîche, it wouldn't be suitable for vegan.

A lot of ready-made pastry is vegan and you will need to choose a vegan pesto. If you can't find vegan pesto, just leave it out. Make sure to season the filling well with salt and pepper.

Oatly makes a vegan crème fraîche and Orgran makes a product called Easy Egg, which might work, although I haven't tested it with this recipe. If you try it, let me know how you get on.

Double check all of your ingredients labels to make sure to check that they are suitable for vegans. Don't forget to also check anything extra you intend to serve the recipe with.

Is this asparagus tartlet recipe gluten-free?

The shortcrust pastry I've used for this recipe is not gluten-free. The good news is that you can get ready-made gluten-free pastry in larger supermarkets these days or online, so it should be relatively easy to make these tartlets gluten-free.

Double check all of your ingredients labels to make sure to check that they are gluten-free. Don't forget to also check anything extra you intend to serve the recipe with.

Is this asparagus tartlet keto-friendly?

No, with the pastry case, these tartlets are too high in carbohydrates to be keto.

You could try and cook them in well-greased ramekins instead, though you will probably need to serve them still in the ramakins.

Some keto diets exclude tomatoes so you could leave these out, and add an extra asparagus stem instead.

Is this asparagus tartlet healthy?

Each tartlet is about 322 calories and with about 17g of fat per tart (this is an estimate based on publicly available data). They've got a good portion of asparagus, so depending on what you serve with your tartlets with, they can certainly fit into a healthy, balanced diet.

These tartlets are lovely with a crunchy salad or steamed vegetables like tenderstem broccoli.

Is this asparagus tartlet safe to eat while pregnant?

These tartlets should be safe to eat during pregnancy.

Make sure to use crème fraîche made with pasteurised cream (it should say on the label) and check the pesto label.

Advice regarding egg safety is different in different countries, so check information local to you. At the time of writing (April 2021) the UK NHS advice on eggs is available here. The eggs in this recipe are thoroughly cooked as the tartlets take about 20 minutes to bake in the oven.

Make sure all the ingredients are in good condition, wash the tomatoes and asparagus and prepare the tartlets safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is it suitable for babies and toddlers?

It's not advisable to give dairy products to babies under six months old, so this recipe is not suitable for really young babies but it should be fine for babies once they are old enough and weaned onto solid food.

If you're feeding these tartlets to little ones, make sure to use dairy products that are made with pasteurised milk.

When cooking for babies or toddlers, you should leave out the salt. The NHS explains why here. You could make your own pesto without salt - there's a recipe here.

Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces.

Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with this recipe?

These asparagus tartlets go really well with a crunchy salad. Any salad leaves will work. I like a mix of rocket and spinach as this goes particularly well with asparagus.

These tartlets are perfect for a late spring or summer dinner, with some lightly steamed veg. Think carrots and tenderstem broccoli. Or why not try them cold and take your tartlets out on a picnic, perfect with a potato salad and other picnic treats.

Can I make this recipe without pesto?

If you don't have any pesto, you can of course leave this out. The tarts will be a little plainer without it, though. Make sure to season the filling mix well with salt and pepper. You could add a pinch of dried herbs too, to add more flavour.

I haven’t got crème fraîche can I use double cream?

Crème fraîche is a little different from double cream as it is slightly sour. I haven't tested this recipe using double cream but I think thickset yogurt would work better as it's a similar thickness and slightly acidic.

If you do use double cream, I recommend adding a teaspoon of lemon juice to the cream before mixing with the eggs to give it a bit of sourness. You may find the final filling is a bit looser.

Can I add extra asparagus to this recipe?

For me, one stem of asparagus per tartlet is enough. The more veggies you add, the less room there is for the crème fraîche and egg filling that hold the tarts together. You could use a little more asparagus in replacement of the tomatoes, if you like.

How do I know how big to cut the pastry discs, what can I use instead of a cookie cutter?

To cut out the right size discs for your cases, measure the diameter and then add double the depth or height. My cases are 10cm wide and 2cm high, so I needed a circle of pastry with a 14cm diameter.

Cookie cutters don't usually come this big, so it's easiest to use a saucer or cereal bowl that's the right size. I have a set of glass dessert bowls that are just the perfect size.

Use your bowl/saucer as a guide, either pressing into the pastry or cutting carefully around it with a sharp knife. Don't worry if the pastry is a little larger than the cases as you will trim around the edge once your pastry is in place in the tins.

How should I store these asparagus tartlets?

Once cooled, these asparagus tartlets need to be kept in the fridge. Pop them into a sealed container or cover well on a plate.

How long do these asparagus tartlets keep?

These asparagus tartlets will keep for up to three days in the fridge.

You can also freeze these tartlets on the day of making, and they will keep for up to two months. See my notes below on how best to freeze them.

Can I leave these asparagus tartlets out on the counter?

No, other than for serving, these tartlets need to be kept in the fridge for food safety reasons. If you want to enjoy your tartlets out on a picnic I recommend keeping them in a cool bag with an icepack.

Can I make asparagus tartlets ahead?

Yes, these asparagus tartlets are great cold so you can make them ahead and keep them in the fridge until your ready to serve.

If you just want to get a bit ahead when making these tartlets to enjoy hot, then you can fit the pastry cases and leave them in the fridge, along with the whipped up filling earlier in the day, and then chop the veg and fill the cases just before they need to go in the oven.

What is the best way to reheat my asparagus tartlets from chilled?

I find the best way to reheat these tartlets is in the oven.

Preheat the oven to 180C (160C fan / 320F), place the tarts on a baking tray and cover with tin foil.

Heat in the oven for 10 minutes, then remove the tin foil and return to the oven for a final 5 minutes to finish off. Make sure the tartlets are piping hot right to the centre before serving.

You can reheat them in the microwave but the pastry may go soggy so I don't recommend it. Remember they are great cold too!

Can I freeze asparagus tartlets?

Yes, I've frozen these asparagus tartlets and they preserve well. Properly stored, they will keep for up to two months in the freezer.

Once cooled, there are two ways to freeze the tarts. You can stack the tartlets into a container with a little greaseproof paper between layers and freeze, taking care not to squash them.

Alternatively, you can place the cooled tarts on a tray in the freezer so that they can freeze solid overnight, then transfer them to a freezer bag or wrap well with food wrap. The benefit of this method is that you can get out as much air as you can, which reduces freezer burn. You will also use up less room in the freezer! Label the bag with the date and what's inside.

What is the best way to reheat my asparagus tartlets from frozen?

To avoid soggy pastry when you come to eat them reheat from frozen, cook them in the oven.

Preheat the oven to 200C (180C fan / 350F), place the tartlets on a nonstick baking sheet and cover with tin foil. Bake for 20 minutes, then remove the foil and return to the oven for 5-10 minutes until the tartlets are hot right through to the middle.

Can I make these asparagus tartlets in a different quantity?

If you want to make more or fewer of these asparagus tartlets then go right ahead.

To make a different quantity look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

If you're planning a big batch, make sure you have enough tartlet cases or cook them in batches if you need to. Allow the tins to cool before putting in the next lot of pastry or it will melt.

Don't forget to give the pastry cases time to chill in the fridge before adding the filling for each batch. This is important as it helps the cases hold their shape.

Can I make these asparagus tartlets into mini individual portions?

For this recipe, I've made six 10cm tartlets. If your tart cases are smaller or you want to make more of a bite-size, mini tartlet then go right ahead. They would be so cute for a party.

Obviously, you'll have less space in the cases for fillings, so think about cutting up the tomatoes and asparagus into smaller pieces. As I haven't tested this recipe using different size cases I'm not sure how many you'll be able to make, so depending on the size of your cases and how close you're able cut your pastry circles, you might find you need more or less filling.

Smaller tartlets will bake more quickly in the oven, but you still need to give the pastry time to cook and crisp up nicely. Check on them after 10 minutes, and every 2 minutes after this until they are done. You can keep an eye on them through the oven door to avoid causing a drop in temperature inside the oven.

Can I make this asparagus tartlet into one large tart in a different tin?

I haven't tried making this in a large tart tin yet but in theory, it should work. You'll then have a tart you can cut into slices to serve.

Depending on the size and depth of the tin you want to use, the filling might be spread too thick, or too thin which would mean it doesn't bake properly. I would aim to use a flan tin like this one, as they're an ideal depth for larger tarts and quiches.

A larger tart will also take longer to cook, and depending on the thickness may be starting to catch around the edges before it's properly cooked in the middle. So don't over-fill your tart tin and keep an eye on it in the oven. If you need to, cover the top loosely with tin foil to protect the pastry whilst the middle finishes cooking.

Can I make asparagus tartlets in a stand mixer such as a KitchenAid or Kenwood Mixer?

Not too much whisking is required for this recipe, as we just need to bring together the eggs and crème fraîche together, which takes seconds. You can, of course, use a stand mixer if you prefer, but it's probably quicker to do by hand.

How can I make sure my asparagus tartlets are perfectly cooked?

A few useful tips for the pastry to start with will help make these tartlets turn out perfect every time.

When using ready-made pastry it's a good idea to get it out of the fridge to rest for 10 minutes before trying to unroll it, particularly if you keep your fridge on the chilly side. I find this helps the pastry not tear or crack when it's being unrolled, and it comes away from the greaseproof paper more easily. Don't leave it out for longer though, especially on a hot day, as it can become overly soft and oddly stretchy.

Another important step with the pastry is to let it chill in the fridge before adding the fillings. This helps the cases keep their shape and height while cooking, rather than slipping down.

Make sure to preheat the oven so that the tartlets go in at the right temperature. Add the fillings just before putting them into the oven.

Why did my tartlets turn out burnt?

The usual culprits for burnt tartlets are either, the oven is too hot, or they've been left in too long.

These asparagus tartlets should bake to perfection at 200C, or 180C if you've got a fan oven 180C. Make sure you've set the temperature correctly.

Some ovens are a bit temperamental and run hotter than the dial suggests. Others start off fine, but once they've been on for a while, become hotter than the temperature on the dial. If you suspect that might be the case with your oven, be sure to keep a eye on your bakes towards the end of the cooking time, and consider investing in an oven thermometer.

Make sure to set a timer as soon as your tartlets go into the oven. Check them 5 minutes before they are meant to come out of the oven so you can see if they are nearly done. If the tartlets look like they are starting to catch around the edges you can cover them with some tin foil to protect them until the filling is properly cooked.

Why did my tartlets turn out wet with a soggy base?

It can be a mystery sometimes why pastry turns out soggy on the bottom. There's a few things you can do to avoid it next time.

Firstly, make sure to preheat the oven so when the tartlets are ready to go in, the pastry starts to bake immediately.

Second, make sure to chill the pastry cases before adding the filling, and only put the filling in when the oven has come up to temperature so the tartlets can go straight in.

Third, place the tartlets on a tray rather than trying to balance them on the shelf. If you tend to have a problem with soggy bottoms, you can even pop a tray into the oven while its preheating. That way, when the tartlets go in, the bottoms will start to cook straight away from the heat of the tray.

If you've used homemade pesto, or particularly juicy tomatoes, this may add extra moisture. Remove the seeds from the tomatoes if they are super juicy.

How can I add/change the flavours in these tartlets?

You can play around with different elements of this recipe to create your own unique tartlets.

Keep in mind that asparagus has quite a subtle flavour so don't add anything that will be too overpowering.

You could use mushrooms instead of tomatoes, or some finely chopped shallot. Basil works really well with asparagus which comes through from the pesto but you could add more into the filling instead of the dill if you like. The dill could also be replaced with fresh chives.

You might like to try dotting a little mild goat cheese on top for an extra flavour too.

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