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Goat’s cheese, asparagus & tarragon tart

Goat’s cheese, asparagus & tarragon tart

Diana Henry's recipe makes the most of seasonal asparagus and flavour-packed goat's cheese for a stunning savoury tart.

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  • Serves8
  • CourseMain meal
  • Prepare30 mins
  • Cook50 mins
  • Total time1 hr 20 mins
  • Pluschilling and cooling

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For the pastry

  • 250g plain flour, plus a little for dusting
  • 140g butter, cold and cubed
  • ¼ tsp salt
  • 2 British Blacktail Free Range Large Eggs, yolks

For the filling

  • 15g butter
  • 6 shallots, finely chopped
  • ⅓ x 20g pack tarragon, leaves chopped
  • 230g pack asparagus, woody parts trimmed
  • 4 British Blacktail Free Range Large Eggs, 3 whole plus 1 yolk, beaten
  • 300ml double cream
  • 175g chalky goat’s cheese (weight without rind, see tip)


  1. To make the pastry, put the flour, butter and salt into a food processor and whizz until the mixture resembles breadcrumbs. Mix the egg yolks together lightly with 2 tbsp water. Add ½ the yolk mixture to the food processor and briefly blend again. If it doesn’t come together, add the remaining mixture and whizz again, adding up to 2 tbsp more water if the pastry is still not coming together into a ball. Gently flatten the dough to make a thick disc. Wrap and chill for 1 hour, to rest.

  2. Allow the pastry to warm up at room temperature for 15 minutes. Roll out on a lightly floured surface until large enough to line a loose-bottomed 27cm round metal tart tin. Line the tin with the pastry and reserve and wrap any leftover dough. Put the tart case into the fridge – or the freezer – and leave until it has firmed up. (This important step stops the pastry from shrinking later.)

  3. Place a baking sheet in the oven, then preheat it to 200°C, gas mark 6. Fill the chilled tart case with baking parchment, top with baking beans and bake for 15 minutes. Remove the beans and paper and return the tart to the oven for 7 minutes more. The base of the case should look dry and ‘sandy’. Take the case out of the oven. Carefully patch any little cracks using the leftover pastry while the case is hot. (If you don’t, the filling will run out through the cracks.) Leave the tart case to cool and turn the oven down to 180°C, gas mark 4.

  4. Melt 15g butter for the filling in a heavybottomed pan, then add the shallots and sauté over a low heat for about 10 minutes. Don’t let them colour. Add the tarragon, then remove from the heat.

  5. Bring a wide pan of salted water to the boil – a deep frying pan is ideal. Add the asparagus and cook for 3-5 minutes, testing constantly by inserting the point of a sharp knife into the base of a spear. (It should just yield to the knife. How long the cooking takes depends on the thickness of the asparagus – be careful not to overcook it.) Gently remove with a slotted spoon and allow to dry completely on a clean tea towel. Mix together the eggs, egg yolk and cream and season well.

  6. Spread the shallot and tarragon mixture onto the pastry case, then lay the asparagus on top. Scatter over the crumbled goat’s cheese and season. Pour the cream and egg mixture into the case, then put the tart back inro the oven on the baking sheet.

  7. Cook for 30-35 minutes or until the filling is just set (touch it lightly in the middle) and the top is golden and slightly souffléd. Leave to cool, then remove the tart from the tin.

Cook’s tip

Try 250g Bettine goat’s cheese with the rind and the squidgy layer below it removed, to yield about 150g from the chalky middle. Keep the trimmings to enjoy with crackers.


Typical values per serving when made using specific products in recipe


2,405kJ/ 580kcals



Saturated Fat












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