Asparagus and Aged Cheddar Tart

Recipe developed by Chef Jonathan Collins


  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 2/3 bunch of fresh Ontario Asparagus 2/3 of a bunch
  • 2 Garlic cloves peeled and fine diced
  • 1 lemon zested
  • 4 Large Ontario eggs
  • 100 mL whipping cream 35%
  • 200 grams aged cheddar cheese shredded
  • Unbleached all-purpose flour as needed for rolling
  • Flaked sea salt to taste
  • Black ground pepper to taste


  • Position rack in center of oven. Preheat to 350°F.
  • Lightly dust a work surface and rolling pin with flour, roll out pastry to a uniform thickness in desired shape. Roll pastry loosely onto the rolling pin to transfer onto pie or tart pan by gently unrolling.
  • Press pastry into bottom and sides thoroughly, trim excess pastry, perforate pastry using fork on bottom and sides.
  • Line pastry with parchment, cover evenly with baking beans, place in the oven to blind bake for 10 mins.
  • Lift out the parchment and baking beans, return to the oven for an additional 10 mins until light golden brown.
  • Preheat a heavy- bottom sauté pan over medium- high, add butter, olive oil, Ontario asparagus, garlic and lemon zest.
  • Sauté asparagus until slightly coloured and fragrant, remove and set aside.
  • In a large mixing bowl combine eggs, cream and cheddar, whisk until combined, season with salt and pepper.
  • Arrange the asparagus in the pastry, pour egg mixture evenly over top.
  • Bake the tart for 15- 20 mins or until firm and golden, cool slightly before slicing.
Scroll to Top