Latest News

Asparagus tart with goat’s curd, leaves, radishes and flowers recipe

If you can’t get goat’s curd use a soft, creamy mild goat’s cheese instead.

Prep time: 15 minutes | Cooking time: 40 minutes


Four as a light meal with salad  


  • 15g butter
  • 1 large onion, very finely chopped
  • 1 garlic clove, crushed
  • Handful of mint leaves, finely chopped
  • 1 x 325g pack ready-rolled puff pastry (I use Dorset Pastry)
  • 365g slender asparagus spears
  • Extra virgin olive oil, to drizzle
  • 6 radishes, preferably multi coloured, sliced very finely
  • Small handful of pea shoots, small watercress leaves or other baby leaves
  • 150 goat’s curd a few edible flowers (preferably blue, white or mauve)  


  1. Preheat the oven to 200C/190C fan*/gas mark 6.
  2. Heat the butter in a frying pan and cook the onion with a pinch of salt over a medium-low heat until very soft but not coloured. Add a splash of water (about half a tablespoon) every so often to keep it moist.
  3. Add the garlic and mint and cook for a few minutes.
  4. Lay the pastry on a large metal baking sheet. Using the tip of a knife score a 1½cm border all the way round, without cutting right through the pastry. Prick the rest of the pastry with a fork and ‘knock up’ the sides (gently tap the cut edges with a knife held horizontally). Bake for 20 minutes. 
  5. Remove from the oven and press down the centre if it has puffed up.
  6. Spread the onion over the pastry and return to the oven. Cook for another 15 minutes until golden.
  7. Meanwhile trim off the woody ends of each asparagus spear. Either steam, or cook in a covered saucepan with the stalks in about 5cm water and the rest of the spears leaning up against the side of the pan. Cook until they are just tender, 4-6 minutes. Put into a broad bowl, drizzle with extra virgin olive oil and season, ensuring that each stalk gets properly coated).
  8. Arrange the asparagus on the puff pastry along with the radishes, pea shoots or baby leaves, some nuggets of goat’s curd and the flowers. Season all over.
  9. Drizzle with a little more extra virgin olive oil and serve.

*Diana’s conversion may differ slightly from the standard

Read More

Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button

Adblock Detected

Please consider supporting us by disabling your ad blocker