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Asparagus-Brie Tart

Contributed by: Chris, WebAdmin. of


  • Pastry for 11-in. (27.5cm) tart shell
  • 1 lb (500 g) Ontario Asparagus spears, cut in half
  • 3 eggs
  • 8 oz (250g) brie, rind removed
  • 1/2 tsp (2ml) ground ginger
  • 1/4 tsp (1ml) salt


Cook asparagus until tender-crisp and let cool on paper towel. Crumble brie.

Line tart tin (preferably with removable bottom) with pastry. Line pastry with parchment paper or foil, fit into corners and fill with dried beans or rice.

Bake at 400°F (200°C) 5 min. Reduce heat to 350°F (180°C) and bake 10 to 15 min. longer or until golden.

Remove paper and weights and bake 3 min. Let cool.

In blender or food processor, combine eggs, brie, ginger and salt until smooth. Pour into pie shell. Arrange asparagus attractively on top.

Bake at 375°F (190°C) for 30 to 45 min. or until knife inserted in centre comes out clean and tart is golden brown.

Cut in wedges and serve hot.

Preparation Time: 15 min. Cooking Time: 45 min.

Serving Size: Makes 8 small servings

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