Asparagus, Swiss chard, pea and taleggio tart
Waitrose and Partners

Asparagus, Swiss chard, pea and taleggio tart

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseStarter
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 320g all-butter puff pastry sheet
  • 1 egg, beaten
  • 200g Swiss chard, stalks and leaves separated
  • 200g taleggio cheese, rind removed, sliced
  • 100g frozen peas
  • 400g asparagus, woody ends removed
  • ½ x 25g pack flat leaf parsley, leaves finely chopped
  • 2 garlic cloves, crushed
  • 5 tbsp extra virgin olive oil
  • 3 tbsp Parmigiano Reggiano, grated


  1. Preheat the oven to 200˚C, gas mark 6, and line a large baking tray with baking parchment. Unroll the pastry then roll it out a little wider and lay on the baking tray. With a sharp knife, score a border about 2cm in from the edge, taking care not to cut all the way through. Prick the central area with a fork and glaze the border with the beaten egg. Bake in the oven for 15-20 minutes, until golden and almost cooked.

  2. Meanwhile, put the chard stalks in a large pan of boiling salted water and simmer for 1 minute. Add the leaves and cook for a further 30 seconds, until barely cooked. Drain, refresh in cold water, then drain again. Transfer to a clean tea towel and press out any excess water. Remove the pastry from the oven and flatten the centre with the back of a spoon. Layer the chard, taleggio, frozen peas and asparagus over the centre. Sprinkle over 1 tbsp water, then bake for 20-25 minutes, until the tart is crisp and golden.

  3. Combine the parsley, garlic, oil and parmigiano reggiano; season. Remove the tart from the oven and spoon over the thick parsley oil before serving immediately.


Typical values per serving when made using specific products in recipe


2,030kJ/ 489kcals



Saturated Fat












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5 out of 5 stars1 rating