New potato, asparagus & Taleggio tart

New potato, asparagus & Taleggio tart

Semi-soft Taleggio melts wonderfully and has a creamy and slightly fruity flavour that brings out the best in Spring’s new potatoes and asparagus. No.1 Robiola Bosina cheese would also be a great topping to this simple tart.

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  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 300g Jersey Royals, or other small new potatoes, cut into slices
  • 230g pack British asparagus, trimmed
  • 320g pack ready-rolled puff pastry sheet
  • 2 tbsp Belazu Cornicabra Extra Virgin Olive Oil
  • 125g Waitrose Taleggio
  • 2 tsp Belazu Balsamic Vinegar of Modena (1.25 density)


  1. Cook the potatoes in a large pan of lightly salted, boiling water for 5 minutes. Add the asparagus and cook for 2 minutes more. Drain.

  2. Preheat the oven to 200°C, gas mark 6. Unroll the pastry and place on a baking sheet, keeping it on the baking paper it comes with. Score a 1.5cm border around the edge of the pastry and brush all over with a little oil. Prick the centre of the pastry all over with a fork.

  3. Arrange the sliced potatoes and asparagus over the pastry. Tear the cheese slices into pieces and arrange on top. Drizzle with a little more oil and grind over some black pepper.

  4. Bake for 25-30 minutes, until risen and dark golden. Drizzle over the vinegar and serve.

Cook’s tip

Remove the pastry from the fridge 10-20 minutes before you need it – this will help it to unroll without cracking.


Typical values per serving when made using specific products in recipe


2,188kJ/ 525kcals



Saturated Fat












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5 out of 5 stars1 rating