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Asparagus tart with Old Amsterdam

Asparagus tart with Old Amsterdam


  • 1 bunch of green asparagus (± 8.8 oz.)
  • 4 sheets of filo pastry (deep-freeze), defrosted
  • 1.4 oz. butter, melted
  • 4 eggs
  • 1 cup crème fraîche
  • ½ teaspoon fresh thyme leaves
  • 5.3 oz. Old Amsterdam, grated
  • Nutmeg


Preheat the oven to 360°F. Cut 1-2 cm from the bottom of the asparagus stalks. Blanch the asparagus ± 3 minutes in plenty of boiling water, rinse in cold water and leave to drain. Cover the bottom of a greased 24 cm quiche tin with 4 large sheets of filo pastry, brushed with butter. Mix the eggs, crème fraîche, thyme and half the cheese and add pepper and nutmeg to taste. Spread a layer of the cheese mixture over the base, scatter the asparagus evenly on top and then add the rest of the cheese mixture. Sprinkle with the rest of the cheese and bake the tart in the middle of the oven for ± 20 minutes until it is cooked and golden-brown. Preparation time 15 minutes, cooking time 20 minutes.