Asparagus & Spinach Spring Tart
A flaky crust filled with seasonal asparagus, spinach, and goat cheese, baked to golden perfection. This french-inspired desserts (vegetarian) ready in about 65 minutes layers all-purpose flour, (cold, cubed) unsalted butter, freshly grated Parmesan into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1 cup (cold, cubed) unsalted butter
- 1/4 cup freshly grated Parmesan
- 1 large eggs
- 2 spring onions
- 1 lb asparagus
- 4 cups fresh spinach
- 8 oz goat cheese
- 1 tbsp lemon zest
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a food processor, pulse 2 cups flour, 1 cup butter, and 1/4 cup Parmesan until crumbly. Stir in 1 egg and 1 tbsp lemon zest; press into a 9-inch tart pan to form a crust.
- Step 2: Bake crust for 10 minutes, then reduce heat to 350°F (175°C). In a skillet, sauté 2 spring onions (sliced) in 1 tbsp olive oil until tender, then add 1 lb asparagus and 4 cups spinach; cook 5 minutes until wilted.
- Step 3: Spread the vegetable mixture in the tart pan, top with 8 oz goat cheese, and bake 20 minutes until golden. Let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asparagus & Spinach Spring Tart take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Asparagus & Spinach Spring Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Asparagus & Spinach Spring Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asparagus & Spinach Spring Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Asparagus & Spinach Spring Tart vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
