Asparagus, cheese and tomato tarts

Topped with asparagus, melted cheese and roasted tomatoes, these moreish tarts are great on their own as a warm snack or paired with a crisp green salad for lunch.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Asparagus, cheese and tomato tarts
  • 2 sheets ready-rolled butter puff pastry
  • 1/2 cup (125g) basil, cashew and parmesan dip
  • 2 bunch asparagus, trimmed
  • 200 gram gouda cheese, thinly sliced
  • 2 tablespoon pine nuts
  • 200 gram grape tomatoes, halved
  • 1 clove garlic, thinly sliced
  • 2 teaspoon olive oil
  • freshly ground black pepper


Asparagus, cheese and tomato tarts
  • 1
    Preheat the oven to hot (220°C/200°C fan forced). Grease 2 oven trays.
  • 2
    Cut the pastry sheets in half. Place on oven trays about 4cm apart. Spread 1 tablespoon of the dip evenly over each pastry sheet, leaving a 2cm border.
  • 3
    Arrange the asparagus over the dip mixture. Halve or quarter the asparagus lengthways if thick. Top with gouda and then sprinkle with pine nuts.
  • 4
    Bake, uncovered, for about 15 minutes or until the pastry is puffed and golden.
  • 5
    In a small bowl, combine the tomatoes, garlic and oil. Place on a small baking tray and roast in hot oven for about 5 minutes or until wilted.
  • 6
    Top the tarts with roasted tomatoes and black pepper.


These tarts are great served with a green salad.

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