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Asparagus, goats’ cheese and cherry tomato tart
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320g sheet all butter puff pastry
1½ tbsp black olive tapenade
400g cherry tomatoes on the vine, stalks removed
250g goats’ cheese logs, sliced
230g fine asparagus spears, trimmed
1. Preheat the oven to 200°C, gas mark 6. Line a large baking sheet with baking parchment and unroll the puff pastry sheet onto it. Score a 2cm-wide border around the edge of the pastry with a sharp knife, taking care not to cut all the way through. Prick the pastry inside the border all over with a fork to prevent it puffing up too much in the oven.
2. Spread the black olive tapenade over the pastry, then arrange the tomatoes, goats’ cheese slices and asparagus over the top. Season and bake in the centre of the oven for 25-30 minutes, until the pastry is crisp and golden. Slice and serve with a green salad, if liked.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.