Asparagus and Onion Tart

Asparagus and Onion Tart

Looking for an unconventional idea for asparagus? Bake them with onions, egg mixture, and flaky pastry to create a delicious tart.



  • Egg – 1 pc
  • Butter – 120 g
  • All-purpose flour – 1 tbsp
  • Salt – 1 tsp

Asparagus Filling

  • White onion – 1 pc
  • Egg – 1 pc
  • All-purpose flour – 200 g
  • Spring onion – 1 pc
  • Black pepper – 1 pinch
  • Salt – 2 pinches
  • White asparagus – 190 g
  • Green asparagus – 190 g
  • Cream (18%) – 150 ml



Chop the sifted flour, cold diced butter, egg, and salt until crumbs form. Transfer onto a countertop or pastry board, chop until clumps form, then knead briefly until smooth.

Tip: If needed, add a tablespoon of very cold water to the dough.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.


Wash, peel, and remove woody ends from the asparagus. Blanch in salted water, but not for too long, about 5 minutes, as the asparagus will continue to cook in the oven. Drain.

Dice the onion, chop the green part of the spring onion, and slice the white part like onions.

Mix the cream with eggs, flour, salt, and pepper.


Butter a tart pan (or springform pan) with a diameter of 26-28 cm.

Remove the dough from the refrigerator, roll it out into a circle slightly larger than the diameter of the pan.

Line the pan with the pastry. Sprinkle chopped onion over the pastry and arrange the asparagus on top.

Pour the egg-cream mixture over the filling. Bake in a preheated oven for about 40 minutes, until golden brown, at 180°C.

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