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Baked Asparagus & Mushroom Tart

Baked Asparagus & Mushroom Tart

Make this delicious creamy tart using mayonnaise instead of cream and layers of mushroom and asparagus.

Prep Time: 10 mins


  • ½ cup whole egg mayonnaise
  • 1 sheet Edmonds shortcrust pastry, thawed
  • 250g fresh asparagus, cut into 5cm pieces
  • 250g button mushrooms, sliced
  • 1 Tbsp olive oil
  • 1 cup shredded Meadow Fresh tasty cheese
  • 2 eggs
  • 2 tsp Dijon Mustard
  • ½ cup Meadow Fresh milk


1. Preheat oven to 190°C. Line a loose bottom tart tin with the shortcrust pastry, pierce pastry bottom with fork 6-8 times and bake for 10 minutes.

2. Meanwhile pan fry asparagus in oil over medium heat until tender. Remove and set aside. Pan fry mushrooms in oil over medium heat until golden brown.

3. Spread layer of mushrooms onto bottom of baked pastry then add layer of asparagus on top. Sprinkle cheese evenly over.

4. In a small bowl, whisk together eggs, mustard & mayonnaise. Season with salt and pepper. Gradually whisk in milk until smooth. Gently pour over cheese and vegetables and bake for 35 minutes, until set and lightly browned.

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