Asparagus and Westcombe Cheddar Tart

In this recipe from Ren Behan, seasonal asparagus is paired with nutty Westcombe Cheddar, for a delicious spring tart.


300g fresh asparagus

2 cloves garlic, peeled and bashed

2 tbsp grated lemon zest

300g shortcrust pastry

Flour, for dusting

Olive oil

4 free-range eggs

100ml double cream

200g Westcombe Cheddar

Sea salt and fresh pepper

Made with a rectangular tart tin, measuring 36cm x 12cm.


  • Preheat the oven to 180ºC/350ºF/gas 4. Wash the asparagus spears then snap away and discard any woody ends. Place in a baking tray, drizzle with olive oil, add the garlic cloves and lemon zest, and use your hands to coat the spears.
  • Lightly grease a rectangular tart tin with a little oil. Sprinkle some flour over a clean board, roll out the pastry and line the rectangular tart tin with it. Trim the edges with a knife then line with baking or parchment paper and fill with baking beans or dried lentils.
  • Bake the prepared asparagus and the tart shell in the oven alongside each other for 10 minutes.
  • Crack the eggs into a bowl, whisk in the cream and the grated Cheddar, then season with a little sea salt and pepper.
  • Take the asparagus out of the oven and keep it to one side. Then take the tart shell out of the oven and carefully tip out the baking beans or lentils and lift out the paper. Put the tart shell back into the oven for another 10 minutes.
  • Take the tart shell out of the oven again and place the roasted asparagus into the tart. Pour the egg and Cheddar cheese mixture evenly over the top of the asparagus.
  • Bake the filled tart for a further 15 minutes, until it is bubbling and golden. Leave to cool slightly and serve in slices.