Asparagus and tenderstem® goat’s cheese puff pastry

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  • Cooking time: 20
  • Difficulty: Medium
  • Serves: 4


  1. Preheat the oven to 200C. Lay out the puff pastry, score a border, roughly 2cm from the edge, and fork the pastry all over within the border. Brush the pastry lightly with egg and bake in the oven for 15 minutes or until golden brown and puffed.
  2. Meanwhile, heat a large frypan over high heat with the oil. Add the asparagus, broccoli and garlic. Cook for 5 minutes or until cooked and slightly charred then squeeze over the lemon juice and toss through the zest.
  3. Sprinkle then gently spread the goat’s cheese over the tart, then arrange the asparagus and broccoli on top. Garnish with the mint, chives, chilli and almonds. Top with a generous sprinkle of salt and pepper.


  • 320g ready to roll puff pastry
  • 1 egg, lightly whisked
  • 2 tbsp olive oil
  • 200g asparagus
  • 200g tenderstem broccoli
  • 1 garlic clove, finely chopped
  • 1 lemon zest, ½ juice
  • 150g goat’s cheese
  • small handful mint leaves
  • small handful chives, chopped
  • 1 small red chilli, finely sliced
  • 30g sunflower seeds, toasted
  • salt and pepper

Recipe by Bec Dickinson

Adapted from