Asparagus, Goat’s Cheese & Basil Puff Pastry Tart
Fresh, light and full of seasonal flavour, this simple tart is perfect for spring lunches, picnics or a light garden-inspired supper.
Inspired by the fresh flavours of the season at Barnsdale Gardens, this asparagus tart combines buttery puff pastry with creamy goat’s cheese, fragrant basil and tender green spears. It’s an easy yet elegant dish that brings a taste of the garden straight to your table.
Prep time: 15 mins | Cook time: 20-30 mins | Total time: 45 mins | Serves: 1
Ingredients
- 1 sheet puff pastry, thawed.
- 130g soft goat’s cheese, softened.
- 55g cream cheese (optional, for a creamier texture).
- 1 bunch thin asparagus, trimmed (halve lengthways if thick).
- A few fresh basil leaves.
- 1 tbsp olive oil.
- 1 egg (for egg wash).
- 1 tsp lemon zest (optional).
- Salt and black pepper, to taste.
Method
- Preheat the oven to 200°C (fan) / Gas Mark 6 and line a baking sheet with parchment paper.
- Roll out the puff pastry into a rectangle directly onto the prepared baking sheet. Score a 1-inch border around the edge using a knife, then prick the centre all over with a fork.
- In a bowl, mix the goat’s cheese with the cream cheese (if using) and chopped fresh basil. Spread evenly inside the scored border.
- Toss the asparagus with olive oil, salt and black pepper, then arrange over the cheese mixture.
- Brush the pastry edges with beaten egg. Bake for 20–30 minutes, until the pastry is golden, crisp and puffed.
- Finish with a sprinkle of lemon zest, extra fresh herbs or a pinch of red pepper flakes before serving.
A Tip from the Tea Room
- Add a drizzle of honey for a subtle sweetness that pairs beautifully with goat’s cheese.
- Swap asparagus for courgette ribbons or roasted peppers later in the season.
- Serve warm or at room temperature — perfect for entertaining.
