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Asparagus tart Nivernais

Seasonal specialty from amazing, French cuisine of the Burgudy area : Asparagus cake from Nivernais.
You could say that the cake is France’s answer to the Belgian quiche. Its originality, however, is in incredibly tasty combination of whole-wheat dough and asparagus filling.

Preparation time 40 minutes .. Baking 30 minutes


  • 500 g white asparagus
  • 200 ml cooking cream
  • 2 tbsp whipping cream
  • 1 tsp butter
  • pinch of sugar
  • bunch tarragon
  • 1/2 bunch of parsley
  • 2 eggs
  • nutmeg
  • salt & pepper


Prepare the dough as described in the recipe link. The dough is enough for a cake of 25 x 25cm.

While the dough cools, prepare the asparagus. If you do not know how, or you’ve never done it before you can use our tip: →

Preheat the oven to 180°C. Roll dough to 1 cm thickness and turn it into a greased baking tin. Lay on the bottom of the prepared asparagus. Mix in a bowl of chopped herbs along with eggs, cream, whipped cream, nutmeg, salt and pepper and mix until homogenous. Pour the mixture over asparagus, put the cake in the preheated oven and bake for 30 minutes.

Serve lukewarm with a glass of white wine or cider.

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