Crustless asparagus tart

Crustless asparagus tart

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  • 6
  • Easy
  • Carb Conscious wheat and gluten free
  • 20 minutes
  • 30 minutes
  • Buitenverwachting Buiten Blanc

“This is such an easy weekday dinner. I recommend making double the quantity as it’s the perfect lunchbox filler – it even works well stuffed into a bread roll as a substantial filling.”


  • 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

Cooking Instructions

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. 

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Kyra Hagerman
    October 1, 2023

    This was a great mid-week supper. I added a good grating of lemon zest to the eggs & it really made the meal sing. I will most definitely be making this again.