Asparagus and Mushroom Tart

It was for the first time in my life to bake a tart with asparagus. I have eaten this vegetable before but I never used it in a tart. One day, I saw it at the market and challenged myself to do something new with it.
I wanted something simple, delicious and good looking.
I served this tart to my family and it was incredibly well received.

Little did I know last week when I baked this tart for the first time that I will do it again today for a dear friend unfortunately for a very sad occasion. One of my ex-colleague and a close family friend lost his life unexpectedly after a heart attack. The pain to lose him is unmeasurable for his wife and his 2 little girls, one of them being a colleague with my son at school also. I have no words to describe this shocking news but I know that I baked this tart with all my heart. I wished I would have shared it with him alive but the faith decided otherwise. If you are up there my dear friend, this tart is for you.



  • 500g shortcrust pastry. I used the recipe of Shortcrust pastry with discarded sourdough.
  • 500g green asparagus (cut in 2 or to the size of your pan)
  • about 10 big mushrooms (sliced)
  • 500g sour cream
  • 4 eggs
  • 1 teaspoon nutmeg
  • 2 tablespoons fresh or dry thyme
  • 1/2 teaspoon pepper
  • 200g feta (grated)


  1. Stretch the shortcrust to the size of the pan and lay it on the bottom. Use a fork to sting it to avoid bumping later in the oven.
  2. Prepare the filling by mixing the cream with eggs, adding the thyme, nutmeg, pepper and the grated feta.
  3. Lay the slices of mushroom on the bottom of the crust.
  4. Cover them with the filling prepared earlier.
  5. Garnish with pieces of asparagus.
  6. With this quantity I did 2 long tart pans, so if you have the same, repeat the steps for the second pan.
  7. Bake it in the preheated oven at 180ÂșC for 30-45 minutes or until the top browns and the crust gets a darker colour indicating its readiness.
  8. Let it cool in the pan and remove it gently. I used pans with removable bottoms so this task was very easy for me.
  9. Serve it warm as a main dish or cool as an aperitive.


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