Asparagus and Cheese Tart Recipe | DFM

Asparagus and Brie Wonton Tartlets


30 min.


20 min.

Serving Size

12 servings


  • 24 wonton wrappers
  • 2 1/2 Tbsp (40 mL) butter
  • 24 asparagus spears, cut into 1-inch (2.5 cm) lengths
  • 1 shallot, chopped
  • 1/4 cup (60 mL) white wine or chicken broth
  • 1 Tbsp (15 mL) sherry vinegar or white balsamic vinegar
  • salt and pepper, to taste
  • 4 oz (120 g) Canadian Brie, sliced


1. If wonton wrappers are frozen, thaw overnight in the refrigerator.
2. Preheat your oven to 375°F (190°C).
3. Brush wonton wrappers with 1 1⁄2 Tbsp (25 mL) melted butter and press 2 wrappers into each mold of a muffin pan.
4. In a saucepan, melt the remaining butter on medium heat and cook asparagus for 2 minutes. Reserve in a bowl.
5. In the same saucepan, cook the shallot for 2 minutes. Deglaze with white wine and reduce by half. Add vinegar and reduce it once again by half. Pour over asparagus and season with salt and pepper. Divide asparagus and Brie among muffin molds lined with wonton wrappers. Chill until ready to serve.
6. To serve tartlets, bake on the bottom oven rack for 15 minutes or until wonton wrappers are golden brown. Serve immediately.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • Cheese alternatives: Canadian Camembert, Havarti, Gouda.


  • Wonton wrappers can be found in most large grocery stores in the produce section, near the tofu, or with other fresh noodles.