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Asparagus & Goat’s Cheese Tartlets

A lovely light Spring recipe from our Kentish asparagus supplier...

20 mins to prepare
Serves 4
Print Recipe


  • 1 tbsp flour
  • 375g ready rolled puff pastry
  • 125g Kentish asparagus, trimmed & cut into 2 inch pieces
  • Salt for seasoning
  • 75g roughly chopped sun-dried tomatoes
  • 1tbsp of sun-dried tomato oil from jar
  • 125g crumbled goat's cheese
  • 2 handfuls of rocket
  • Balsamic vinegar to drizzle


  1. Cut pastry into 4 rectangles & place onto a floured baking tray.
  2. Score a smaller rectangle into the pastry about 3cm from the edge, making sure not to cut through the pastry.
  3. Mix the asparagus with the oil & sun-dried tomatoes.
  4. Divide the mixture between the 4 pastry rectangles and top each one with a quarter of the goat's cheese.
  5. Place in the oven for 12-15 minutes until crisp and browned.
  6. Tpss the rocket in the balsamic vinegar & place on top of the tartlets to serve.
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