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Baking recipe · from the recipe book

Asparagus, Dill and Cheddar Custard Tarts

Tender roasted asparagus and fresh dill set in a silky mustard custard under a bubbly cheddar top, all in a nutty, flaky whole wheat crust.

Asparagus, Dill and Cheddar Custard Tarts

Ingredients

  • 1¾ cups220 gWhole wheat flour
  • 1 cup140 gAll-purpose flour
  • 1 cup220 gUnsalted buttercold, cut into small cubes
  • ½ cup110 gWaterice-cold
  • 1⅛ tsp7 gSaltdivided
  • 1 lb500 gAsparaguscut into 2-inch pieces
  • 2¼ tsp10 gOlive oil
  • 6 large300 gEggs
  • 1½ cups (350 ml)360 gWhole milk
  • 1½ tbsp20 gYellow mustard
  • ¾ tsp2 gBlack pepperdivided
  • 4 medium60 gGreen onionsthinly sliced
  • 1 cup sprigs10 gFresh dillchopped
  • 1¾ cups shredded200 gCheddar cheeseshredded, divided

Steps

  1. Make the crust: whisk the whole wheat flour, the all-purpose flour and half of the salt in a large bowl.
  2. Rub the cold butter into the combined whole wheat and all-purpose flours with your fingertips or a pastry cutter until pea-sized pieces remain.
  3. Drizzle in the ice water a little at a time, tossing with a fork, until the dough holds together when squeezed.
  4. Divide the dough in half, shape each into a flat disk, wrap and chill for 1 hour.
  5. Preheat the oven to 400°F (200°C). Toss the asparagus with the olive oil and half of the black pepper on a sheet pan and roast 10 minutes until just tender; let cool.
  6. Roll each dough disk into a 12-inch round and fit into two 9-inch tart pans; trim the edges and prick the bases with a fork. Chill 15 minutes.
  7. Line each crust with parchment and pie weights and bake 15 minutes; remove the weights and bake 8 to 10 minutes more until lightly golden. Lower the oven to 375°F (190°C).
  8. Make the custard: whisk the eggs, milk, mustard, the remaining half of the salt and the remaining half of the black pepper in a bowl.
  9. Scatter the roasted asparagus, green onion, dill and half of the cheddar evenly between the two crusts.
  10. Pour the custard over the fillings, dividing it equally, then sprinkle the remaining half of the cheddar over the tops.
  11. Bake 30 to 35 minutes, until the centers are just set and reach 160°F (71°C) and the cheddar is golden.
  12. Cool the tarts on a rack for at least 30 minutes, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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