Prep time:

Cooking time: 23 minutes

Total time:

Serves: 5

1 sheet ready rolled puff pastry (or home made - but if you’ve grown and harvested your own asparagus, you are definitely excused from making pastry)

2 medium onions, finely sliced

20g butter

2 eggs, beaten

200g asparagus tips, steamed (for 2-3 minutes only)

100g soft goats’ cheese, cut into 1-2cm chunks

1tbsp oregano

50g parmesan cheese

If you grow your own, it is very useful to keep a pack of pastry in the fridge. So many home-grown harvests can be made into tarts or quiches of various kinds. Asparagus tart is one of the simplest and most delicious of all.

  1. Pre-heat oven to 180ºc (gas 4). Sauté the onions in butter for 5 mins until soft. Leave to cool.
  2. Roll/unfurl pastry onto a baking sheet and fold over the edges to make a lip around the edges of the pastry.
  3. Top with onion and then pour over beaten egg. Arrange asparagus on top, then top with goat’s cheese, oregano and sprinkle with parmesan.
  4. Bake in the oven for 20-25 mins. Serve warm or cold with a mixed salad.

You may also like

Peach & green tea Victoria sponge

Chef Paul Bassett-Huckstep and creative director Martin Spicer create three remarkably delicious seasonal bakes, perfect to showcase a glut of autumn produce and thrill family and guests alike

Pear & chocolate Bakewell

Apple & blackberry crumble loaf cake