Mini Asparagus & Blue Cheese Tarts

30 minutes + 25 minutes


  • 250 g Homebrand flour
  • 1/2 tsp salt
  • 125 g Homebrand butter
  • 1 egg
  • 4 cloves garlic
  • 2-3 sprigs sprigs fresh thyme
  • 1 tbsp olive oil
  • 4 spears asparagus, blanched, and chopped
  • 80 g blue cheese, crumbled
  • 2 spring onions, finely sliced
  • 1/4 cup chopped parsley
  • 2 eggs
  • 1/2 cup Homebrand cream
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
Buy these ingredients now


Preheat oven to 170°C. Lightly grease two 12 hole mini muffin tins.

In a piece of tin foil wrap the garlic, thyme and olive oil and place in preheated oven for 30-40 minutes or until soft. Squash with a folk and cool.

In a food processor place the flour, salt and butter and whiz until you have small crumbs. Add the egg and two tablespoons of cold water and pulse to form a soft dough.

Remove from the processor wrap in cling wrap and place in fridge for 30 minutes.

Roll the pastry until 2-3mm thick. Using a circle cutter slightly larger than the mini muffin tray holes, cut your shapes. Press pastry gently into tins.

In a bowl combine the garlic, thyme, asparagus, blue cheese, spring onion and parsley. Spoon the mixture into the pastry cases.

In a small jug whisk the eggs, cream and salt and pepper. Pour into the pastry carefully. Do not overfill or they will overflow while cooking.

Place into the oven for 20-25 minutes or until lightly browned and puffed.

Remove from the oven and let sit only for a couple of minutes before removing the tarts from the tin.

Tip: The cream can be replaced with milk, crème fraiche or sour cream in this recipe. And if you don’t like blue cheese, try the recipe with feta instead.

See Christmas Hours

Weekly mailer