Asparagus and Goat’s Cheese Tart

Asparagus is currently in season and with this in mind, Seriously Good Comic Relief sauces has released a tasty new summery recipe – the Asparagus and Goat’s cheese tart.


Serves 4


1/2 jar Seriously Good Tomato, Black Olive & Mixed Herb sauce

375g pack ready-rolled puff pastry

350g medium asparagus spears

1 tbsp olive oil

Sea salt and freshly ground black pepper

2 tsp fresh thyme leaves

120g goat’s cheese

Large handful of baby salad leaves, tossed in vinaigrette


Preheat the oven to 220˚C/fan 200˚C/gas 7. Unroll the sheet of pastry directly onto a large baking sheet. Using a sharp knife, lightly score a 1.5cm border along the edges (being careful not to pierce the pastry all the way through). Spread the Seriously Good Tomato, Black Olive & Mixed Herb sauce inside the border, and evenly over the pastry.


Trim the asparagus spears then toss them in the olive oil with some seasoning and the thyme leaves. Arrange the asparagus spears on top of the Seriously Good Tomato, Black Olive & Mixed Herb sauce, evenly spaced apart.


Crumble the goat’s cheese over the top then bake the tart for 25 minutes, until the pastry is golden and crisp. Cut the tart into slices and serve topped with the dressed salad leaves or on the side.


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