Asparagus, goat cheese and potato tart with salad

New Potato, Asparagus, Rosemary and Goat cheese tart Recipe

35 Minutes
Serves: 4
A crisp puff pastry base with soft cooked new potato and garden fresh asparagus, topped with rosemary and goats cheese. The tart is served with green salad and mustard dressing.

Recipe Ingreds


  • 10 grams plain flour
  • 500 grams puff pastry


  • 1 bunch asparagus
  • black pepper (to taste)
  • 1 sprig fresh rosemary
  • 1 goats cheese log
  • 200 grams potatoes(new)
  • salt (to taste)
  • 1 egg


  • 100 grams cherry tomatoes
  • 0.5 cucumber
  • 40 grams Salad leaves


  • black pepper (to taste)
  • 2 tsp honey
  • 1 tsp wholegrain mustard
  • 2 tbsp olive oil
  • salt (to taste)
  • 1 tbsp white wine vinegar

Recipe with pictures Steps

step 1

  • remove the pastry from the freezer

Step 2

  • wash the new potatoes
  • half fill a medium pan with water and boil
  • add the potatoes
  • boil the potatoes till soft
  • Drain and rinse
  • slice the potatoes

Step 3

  • half fill a medium pan with water and boil
  • wash and remove the asparagus ends
  • add to the pan
  • boil the asparagus till soft
  • Drain and set a side

Step 4

  • slice the goats cheese log(s) into 2 cm width slices.
  • wash and finely chop the fresh rosemary

Step 5

  • line a baking tray with greaseproof paper
  • roll out the pastry into a square 3 mm thick
  • cut the pastry into 4 squares
  • score a 2 cm border around each square
  • prick the pastry inside the square only
  • place on a baking tray

Step 6

  • set the oven to 200C 400F or gas mark 6
  • spread the potatoes and the aspargus over the pastry
  • sprinkle with rosemary
  • add the cheese
  • season with salt and pepper

Step 7

  • break the egg(s) into the shallow bowl and beat with a fork
  • Egg wash the border of the pastry
  • place in the oven
  • cook for 10 mins
  • until golden brown

Step 8

  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves

Step 9

  • while the pastry is cooking

Step 10

  • mix the dressing ingredients together in a bowl

Step 11

  • remove the tarts from the oven
  • place the tart on a serving plate
  • serve immediately

Step 12

  • add the salad

Step 13

  • add the dressing

Recipe Utensils

  • 1 baking tray
  • 1 bowl
  • 2 chopping board
  • 1 fork
  • 1 grease proof paper
  • 3 large knife
  • 1 medium pan
  • 2 pastry brush
  • 1 rolling pin
  • 1 sieve
  • 2 small bowl

More about our asparagus, goat cheese and potato tart recipe

Softly boiled new potatoes sliced, with lightly cooked asparagus, layered on a puff pastry base and topped with sliced goats cheese and a sprinkle of rosemary. The tart is served with a simple salad and mustard vinaigrette. 

The origins of this tart topping comes from a traditional Italian country salad, we have combined it with a light puff pastry tart to make a delicious vegetarian tart perfect for a light evening meal or quick after work dinner

Other vegetable tarts

Roast onion, Fennel and Pesto tart

Tomato, Saffron and Ricotta Tart with a Green Salad

Roast Butternut, Beet & Goats Cheese Tart

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