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Baking recipe · from the recipe book

Asparagus Parmesan Tarts with Lemon Herbs

Nutty, flaky whole wheat pastry holds a silky Parmesan and mozzarella custard studded with tender asparagus and leeky green onion, finished with fresh basil, parsley and lemon zest.

Asparagus Parmesan Tarts with Lemon Herbs

Ingredients

  • 1⅔ cups200 gWhole wheat flour
  • 1¼ cups150 gAll-purpose flour
  • ¾ tsp5 gSalt
  • 1 cup210 gUnsalted buttercold, cubed
  • ½ cup100 gWaterice cold
  • 1 lb450 gAsparaguscut into 1-inch pieces, tips kept whole
  • 6 medium90 gGreen onionsthinly sliced
  • 1 tbsp14 gOlive oil
  • 6 large300 gEggs
  • 1½ cups (350 ml)360 gWhole milk
  • 1¼ cups grated120 gGrated Parmesan
  • 5½ oz150 gPart-skim mozzarellashredded
  • ¾ tsp2 gBlack pepper
  • ¼ tsp0.5 gGround nutmeg
  • ½ cup leaves12 gFresh basiltorn
  • 2½ tbsp chopped10 gFresh parsleyfinely chopped
  • 2 tsp4 gLemon zest

Steps

  1. Make the pastry: whisk the whole-wheat flour, all-purpose flour and half of the salt in a bowl.
  2. Rub in the butter with your fingertips until pea-size pieces remain.
  3. Drizzle in the water, tossing with a fork until the dough just holds together. Divide in half, pat into two disks, wrap and chill 45 minutes.
  4. Roll each disk into a 12-inch round and fit into two 9-inch tart pans. Prick the bases with a fork and chill 15 minutes while you preheat the oven to 400°F (200°C).
  5. Line each crust with parchment and baking weights and bake 15 minutes; remove the weights and bake 8 minutes more until dry and lightly golden. Lower the oven to 350°F (175°C).
  6. Meanwhile, heat the olive oil in a skillet over medium heat and cook the asparagus and green onion for 4 minutes until bright green and just tender. Let cool slightly.
  7. Make the custard: whisk the eggs, milk, the remaining half of the salt, the black pepper, the nutmeg and half of the Parmesan until smooth.
  8. Scatter the mozzarella and the asparagus mixture evenly between the two crusts, then pour in the custard, dividing it equally.
  9. Sprinkle the remaining half of the Parmesan over the tops.
  10. Bake 30 to 35 minutes, until the centers are just set and the custard reaches 160°F (71°C).
  11. Cool on a rack for 30 minutes so the custard firms for clean slices.
  12. Finish with the basil, parsley and lemon zest scattered over the tops, then cut each tart 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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