Asparagus & Pea Tart

A light tart filled with seasonal produce and fresh, British flavours.


  • 4x6cm Savoury Tart Cases 990692
  • 1 Asparagus Round 600030
  • 100g Peas 760551
  • 50g Parmesan 357660
  • 20g Cooked Spinach 601227
  • 3 Eggs 358401
  • 200ml Milk 354501
  • 200ml Double Cream 354601
  • Chives 600490, Tarragon 600590, Parsley 600630

Serves: 4


  1. Start by trimming and peeling the asparagus and blanch in boiling salted water for 90 seconds, refresh in cold water and reserve.
  2. Combine the milk, cream, cheese and eggs and whisk.
  3. Squeeze any excess moisture from the spinach and ensure that the peas are defrosted.
  4. Finely chop the herbs and add to the cream and egg mix.
  5. Layer up the tart cases with spinach, peas and sliced ends of the asparagus.
  6. Fill the tarts with the egg mix leaving 1cm from the top.
  7. Place the asparagus tips on the top to garnish with a sprinkling of parmesan cheese.
  8. Bake in a pre-heated oven at 160 degrees until the egg mix is firm to touch, leave to cool and serve while still warm.

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

"Ideal served as a starter with a small garnish. Alternatively, serve as a vegetarian main with salad and chips (751000) or potatoes (600107)."


Rob Owen - Executive Development Chef

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