50 minutes
4 (makes two tarts)


  1. Remove 2 sheets of frozen puff pastry from the freezer to defrost
  2. Preheat oven to 200 degrees and place a baking sheet on the centre rack.
  3. Make the cheese filling by beating 1 egg and goats cheese together in a bowl. Mix in most of the tarragon, reserving a little for garnish. season with cracked black pepper to taste.
  4. Wash and trim any woody stems off the asparagus and dry with paper towel then drizzle with oil and season with salt and pepper
  5. Beat the remaining egg until combined.
  6. Once the pastry has defrosted, unwrap each piece of puff pastry and place on parchment paper.
  7. Brush the pastry with the egg mixture and fold over the edges roughly 2cm wide to form a frame for the filling. brush the border with more egg wash.
  8. Spread the cheese mixture within the border and press in the asparagus spears.
  9. Remove the hot baking sheet from the pre-heated oven & carefully place the baking paper with asparagus tarts on the hot baking sheet and return to the oven.
  10. Bake for 30 to 35 minutes or until golden brown.
  11. Serve warm or cold, sprinkled with remaining tarragon leaves and salt and pepper to taste.

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