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  • Writer's pictureThe Ideal Team

Asparagus Tart

For centuries, asparagus was considered a luxury and praised for its distinctive flavour by such famous figures as Julius Caesar, Louis XIV, and Thomas Jefferson.

Thankfully, this delicious and nutrient-rich vegetable is grown here in Ontario! Packed with Vitamin C, Vitamin A and an excellent source of folacin, asparagus is the star of this perfect brunch dish!

Asparagus Tart

Serves 4 - 6

**Find the original recipe here.


  • Half pkg (397 g) frozen puff pastry, defrosted

  • 4 tsp (20 mL) grainy Dijon mustard


  • 2 tbsp (25 mL) olive oil

  • 1 cup (250 mL) chopped Ontario Onions

  • 1 tsp (5 mL) dried oregano

  • Salt and pepper

  • 2-1/2 cups (625 mL) chopped Ontario Asparagus

  • 1 cup (250 mL) chopped Ontario Sweet Red Pepper

  • 1 cup (250 mL) diced ham

  • 1 cup (250 mL) shredded Gruyère or Swiss cheese

  • 3 Ontario Eggs

  • 3 tbsp (45 mL) low-fat evaporated milk or light cream


  1. On a lightly floured surface, roll out puff pastry into a circle large enough to line a 9-inch (23 cm) quiche pan or pie plate, leaving a 1/2-inch (1 cm) overhang to allow for shrinkage during baking.

  2. Pierce pastry all over with a fork. Place waxed paper over pastry; fill with dried beans or pie weights.

  3. Bake in 425°F (220°C) oven for 10 minutes. Remove beans and paper; bake for 6 to 8 minutes longer, or until light brown. Let cool completely.

  4. Spread mustard evenly over the bottom of the cooled shell. Set aside. (Can be baked a day ahead.)

  5. In a large skillet, heat oil over medium heat. Add onions; cook, occasionally stirring, until softened and light brown, 8 to 10 minutes. Sprinkle with oregano, salt and pepper.

  6. Stir in asparagus, red pepper and ham; cook for 5 minutes or until asparagus is crisp-tender.

  7. Spread evenly in the pie shell. Top with cheese.

  8. In a medium bowl, whisk together eggs and evaporated milk; pour evenly over the asparagus mixture. Sprinkle lightly with salt and pepper to taste.

  9. Bake in 350°F (180°C) oven for 35 to 40 minutes or until filling is set and the top is golden. Serve warm.


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