Lemon Asparagus Egg Tartlets

These asparagus tartlets with lemon-parmesan custard filling are an easy way to kickstart the summer brunch season. They’re buttery, perfectly creamy, and look spectacular with a drizzle of olive oil for the finishing touch.

Why You’ll Love This Recipe

These ricotta asparagus-lemon tartlets will be your go-to recipe for any upcoming summer brunches.

• Fancy but easy. They look super impressive with their homemade crust and creamy filling, but they’re actually quite simple to throw together.
• Great for brunch. Individual asparagus tarts are a must on any spring and summer brunch menu.
• Versatile. Add juicy cherry tomatoes, herby parsley, or a pesto drizzle for more flavor.
• Prep-friendly. Make the dough or tarts in advance to reduce prep time on the weekend.

Ingredient Notes

Lemon zest adds lovely citrus notes to the filling without going overboard with tartness. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Crust

• All-purpose flour – Whole-wheat flour works too but it’ll give the tarts an earthy flavor.
• Salt – Kosher salt is best.
• Sugar – I prefer granulated sugar or light brown sugar.
• Butter – Skip the salt for the crust if you use salted butter.
• Water – It needs to be ice-cold for a flaky crust.

For the Filling

• Ricotta – You can also use full-fat cottage cheese.
• Heavy cream – Half-and-half is a great swap.
• Eggs – Go for liquid eggs if that’s what you’ve got on hand.
• Lemon – Fresh lemon zest is best.
• Parmesan – I prefer freshly grated cheese over the bottled kind.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Asparagus – Thin asparagus stalks are best. Avoid canned ones because they absorb lots of tang from the brine.
• Olive oil – You can also use avocado oil.

How to Make Asparagus Egg Tartlets

Don’t over-work the dough for the crust because it can make the tarts very chewy and rubbery. Scroll to the bottom of the post for the full recipe card for these asparagus tartlets.

Make the Crust

• Prep the mixture. Combine the flour, sugar, and salt in the food processor. Add the butter and pulse repeatedly until you get a coarse, sandy mixture. Slowly pour in water as you continue to pulse until a loose dough comes together. It shouldn’t be wet or sticky.
• Let it rest. Remove the dough from the food processor and gently knead it into a thick disc. Cover it with plastic wrap and refrigerate it for 30 minutes.

• Roll it. Preheat the oven to 400F. Remove the dough from the fridge and roll it out to 1/4″ thickness. Cut it into circles so they fit the individual tart pans. Press each circle into a tart pan until completely covered. Poke the bottoms with a fork 2-3 times.
• Bake it. Pop the tart crusts into the oven for 5 minutes.

Make the Filling

• Prep the mixture. Except for the asparagus and olive oil, whisk all of the filling ingredients in a bowl until smooth.
• Fill the tarts. Remove the crust shells from the oven and let them cool for 5-10 minutes. Pour filling into each shell. Top with asparagus.
• Bake them. Pop the tarts into the oven for 10 minutes or until the filling sets. Remove it from the oven and sprinkle with extra parmesan. Drizzle with olive oil, serve, and enjoy!

Variation Ideas

Dried herbs and sautéed veggies are great ways to pack these savory asparagus tartlets with more flavor.

• More veggies. Add a combination of sautéed mushrooms, spinach, or halved cherry tomatoes as well as the asparagus to the tarts.
• Use spices. Add 2 teaspoons garlic powder, 1 teaspoon dried parsley, 1/4 teaspoon paprika, and 1/4 teaspoon dried dill into the filling for more depth.
• More drizzles. Basil pesto, chili oil, and Feta Aioli are great ways to add more flavor to every bite.

Tips for Success

Making the buttery dough in advance will save you lots of time on Sunday morning when you’re prepping everything for brunch.

• Use store-bought. Prepare the tart shells with store-bought puff pastry or crescent rolls if you want to save time. Bake the shells according to package instructions. Remove the tarts from the oven when the filling sets.
• Stay in the middle. Avoid baking the tarts in the lowest or top oven racks because they’ll turn out burnt or raw. Always bake in the center rack, even if you have to bake in batches.
• Prep ahead. Make the dough 1-2 days in advance so you all you need to do is roll it out when you decide to bake the tarts.
• Watch the oven. Don’t let the tarts over-bake because the filling will split and separate. It’s not the end of the world if it happens, but the filling will be dry.

Serving Suggestions

These creamy asparagus tartlets are a great weekend brunch option. Serve them with Paleo Egg Cups or my Cauliflower Avocado Egg Bowl. If you prefer toast options, try my Tomato Avocado Toast or Avocado Toast with Egg. For drink ideas, make my Iced Coffee or Golden Maca Latte.

How to Store and Reheat Extras

These asparagus tartlets are best the day they’re made for the crispiest crust.

• Fridge: Place them in an airtight container for up to 3 days.
• To reheat them: Microwave them in 15-second increments until warm. You can also use the oven at 350F for 10-15 minutes.

More Brunch Recipes to Try

• Baked Egg Ricotta Thyme Cups
• Salmon Toast
• Gluten Free Lemon Poppyseed Muffins
• Leek Mushroom Egg White Frittata