Sunday 8 May 2011

Asparagus and Goat’s cheese tart - summery recipe from Seriously Good Comic Relief sauces

Since signing up for a veg box scheme a week ago, we've been having fun trying out ingredients that we never usually use - red cabbage and rhubarb this week. It's great to discover new fruit and vegetables that we'd always avoided, wrongly thinking we wouldn't like them, as well as discovering which produce is in season and therefore at its best. Well, here's another one to try out - asparagus !

Asparagus is currently in season so with this in mind, Seriously Good Comic Relief sauces has released a tasty new summery recipe – the Asparagus and Goat’s cheese tart. It looks very simple but very tasty.



Serves 4

1/2 jar Seriously Good Tomato, Black Olive & Mixed Herb sauce
375g pack ready-rolled puff pastry
350g medium asparagus spears
1 tbsp olive oil
Sea salt and freshly ground black pepper
2 tsp fresh thyme leaves
120g goat’s cheese
Large handful of baby salad leaves, tossed in vinaigrette

Preheat the oven to 220˚C/fan 200˚C/gas 7. Unroll the sheet of pastry directly onto a large baking sheet. Using a sharp knife, lightly score a 1.5cm border along the edges (being careful not to pierce the pastry all the way through). Spread the Seriously Good Tomato, Black Olive & Mixed Herb sauce inside the border, and evenly over the pastry.

Trim the asparagus spears then toss them in the olive oil with some seasoning and the thyme leaves. Arrange the asparagus spears on top of the Seriously Good Tomato, Black Olive & Mixed Herb sauce, evenly spaced apart.

Crumble the goat’s cheese over the top then bake the tart for 25 minutes, until the pastry is golden and crisp. Cut the tart into slices and serve topped with the dressed salad leaves or on the side.

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  1. Ooooh that looks super yummy :) xx

  2. This sounds really tasty, must give it a try!

  3. I love asparagus...I have long been intending to make a tart like this, it looks ideal! I will do it!! :)


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