Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Beef
    • Butternut
    • Cheese
    • Carrots
    • ClemenGold
    • Potatoes
    • Maize
    • View all
  • Dishes
    • Italian
    • Asian
    • Soups
    • Curry
    • Stews
    • Potjies
    • Mushrooms
    • Slow roasts
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Spinach lasagne
Italian recipes

Spinach lasagne

2 hours 30 minutes
Apple, honey and almond cake
Apple recipes

Apple, honey and almond cake

45 minutes–1 hour
Chicken in tomato sauce
Chicken recipes

Chicken in tomato sauce

45 minutes
  • Home
  • Recipes
  • Carb Conscious
Split pea dhal with grilled cabbage
Cabbage recipes

Split pea dhal with grilled cabbage

2 hours
Cured beetroot bream
Beetroot recipes

Cured beetroot bream

20 minutes
Baby marrow leaf morogo
South African

Baby marrow leaf morogo

30 minutes
Ncinci’s fish pie
Air-fryer recipes

Ncinci’s fish pie

25 minutes
Baharat-spiced hake
Fish recipes

Baharat-spiced hake

15 minutes
Fior di latte pepperoncino
Cheese recipes

Fior di latte pepperoncino

2 minutes
Braised celery
Italian recipes

Braised celery

20 minutes
Instant Pot lamb knuckles
Italian recipes

Instant Pot lamb knuckles

1 hour 15 minutes
Bloody Mary salad
Bacon recipes

Bloody Mary salad

10 minutes
Bloody Mary salad in a jar
Bacon recipes

Bloody Mary salad in a jar

10 minutes
Tomato-and-butter bean salad
Beans recipes

Tomato-and-butter bean salad

Crustless asparagus tart
Asparagus recipes

Crustless asparagus tart

30 minutes
  • 8 of 122
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Crustless asparagus tart

By Abigail Donnelly
6
Easy
20 minutes
30 minutes

Ingredients

  • 1 T butter
  • 1 T olive oil, plus extra for drizzling
  • 1 leek, finely chopped
  • 1 t garlic, crushed
  • 100 g Comte cheese, grated plus extra for serving (optional)
  • 6 free-range eggs, beaten
  • ½ cup cream
  • 2 T chives, chopped
  • sea salt and freshly ground black pepper, to taste
  • 400 g asparagus, blanched
  • 1 T lemon juice

Method

1. Preheat the oven to 180°C. Melt the butter and olive oil in a saucepan.

2. Add the leek and gently fry until soft, then add the garlic and cook for another minute.

3. Beat the grated cheese, eggs and cream together and add the leek mixture and chives. Season to taste.

4. Pour the egg mixture into a lined 20 x 15 cm baking tray. Arrange 3/4 of the asparagus on top and bake
for 30 minutes, or until light golden brown.

5. Chop the remaining asparagus and toss in olive oil and lemon juice. Spoon over the tart and add more sliced cheese if using.

Cook's note: If you don’t have Comte cheese, substitute with ricotta or crumbled smooth feta. Adding protein? Fry up some pork bangers to serve on the side.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.