Asparagus Tart w/ Whipped Goat's Cheese

30 minutes
Serves 4
lunch / supper


Preheat oven to 180C.

Prepare the asparagus by cutting to an even length, around 12-14cm. Place in a bowl, toss with olive oil & season generously.

Roll the puff pastry and cut in to 15x10cm pieces. Place on a baking tray lined with parchment. Prick the pastry with a fork, leaving a 1cm border.

Place five spears of asparagus on each piece of pastry, then egg wash the border.

Using a fine grater, top each tart with some of the Kelly's goats cheese. Cook in a hot oven for approximately 15 minutes, until golden brown.

Meanwhile, place the goat's button and the cream cheese into a food mixer with 15ml of olive oil. Season with salt & pepper and use the whisk attachment to whip until light and fluffy.

Shave the remaining asparagus with a vegetable peeler, mix with the pea shoots and dress lightly with olive oil and cider vinegar.

Once cooked, top the tart with a spoon of the whipped goats cheese, sprinkle with the pistachio dukkah and serve with the asparagus & pea shoot salad.


Available in store

  • 1x pack ready made puff pastry (thawed)
  • 24x Kentish asparagus spears
  • 50g Kelly's goat cheese
  • 1x Ellie's Dairy goat button
  • 100g cream cheese
  • 20g pistachio dukkah
  • 1x pack pea shoots
  • 1x free-range egg
  • Extra virgin olive oil
  • Apple cider vinegar
  • Maldon salt & freshly ground black pepper
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