Asparagus Brunch Tart with Parmesan and Basil


Helen Schofield

Asparagus brunch tart with parmesan & basil

  • Prep Time 15 minutes
  •  Cook Time 25 minutes
  •  Total Time 40 minutes
  •  Servings 2
  •  Calories 251 kcal


  • ready-rolled puff pastry de-frosted if frozen
  • 2 ounces cream cheese
  • a few gratings of lemon zest
  • salt and pepper
  • asparagus about 5 to 8 spears per tart
  • a little milk for glazing
  • 2 eggs optional
  • 2 large slices of bacon optional
  • parmesan shavings shaved with a vegetable peeler
  • fresh basil
  • a drizzle of extra virgin olive oil


  • Line a baking tray with baking paper. Unroll the puff pastry and lay out on a board or work surface. Cut out rectangles about 10x14cm/4x5.5in and place them on the baking tray.

  • Preheat the oven to 220C/425F. Then mix the lemon zest and a bit of salt and pepper into the cream cheese. Trim the asparagus so that it’s about 10cm/4in long.

  • Score a 1cm/½in border all around each pastry rectangle, then prick the inside all over with a fork (this is to stop it puffing up in the oven). Brush the border lightly with a little milk.

  • Spread half of the cheese all over each tart (inside the border), then lay half the asparagus over the tarts lengthways and all facing the same way. Bake for 18-20 minutes or until the pastry is puffed and golden.

  • About 5 minutes before the tarts will be ready, poach the eggs in a pan of boiling water for 3-4 minutes until cooked but still runny (if using). Also pan fry the bacon (if using). Arrange the bacon over the top of the tart (I split a large rasher in half and placed it in a criss-cross pattern), then carefully place the egg over the top of that.

  • Just before serving, scatter some parmesan shavings and fresh basil over each tart and drizzle over a tiny bit of olive oil.



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