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A recipe suggestion from Adam’s Asparagus, a quick and tasty pastry tart that you can whip up in minutes!


225g Goats cheese at room temperature

1 x Large Garlic clove

1 x Large Egg

1.5tsp Fresh Tarragon (more for serving)

1.5Tbsp Lemon zest

Sea salt to taste

Pinch of Nutmeg

240ml Crème Fraîche

1 x Sheet All Butter Puff Pastry

225g Thin Asparagus

Extra Virgin Olive oil for brushing

2Tbsp Parmesan Cheese

Red- pepper flakes (optional)


Pre heat the oven to 220 C / 425 F.

In a medium bowl, use a fork or a wooden spoon to mash together the goats cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.

On a lightly floured surface, roll out the puff pastry into a rectangle about 1/2 cm thick. Transfer the dough to a baking tray, and with a sharp knife, lightly score a 1cm border around the edges of the puff pastry.

Spread the filling mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.

Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the baking tray for at least 15 minutes or up to 4 hours before serving. Sprinkle with black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves.

Drizzle a little oil on top.


Asparagus, Goats Cheese & Tarragon Tart



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