Asparagus, tomato and goats cheese tart

This fresh and tasty asparagus, tomato and goats cheese tart is perfect your your next brunch get-together! Easy to make and so delicious - your guests will be impressed!

  • 25 mins preparation
  • 20 mins cooking
  • Makes 20
  • Print


Asparagus, tomato and goats cheese tart
  • 170 gram asparagus
  • 125 gram cherry tomatoes
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon olive oil
  • 1/4 cup loosely packed fresh basil leaves, shredded finely
  • 20 shortcrust pastry cases
  • 70 gram marinated goat’s cheese, drained


Asparagus, tomato and goats cheese tart
  • 1
    Trim asparagus; slice thinly. Boil, steam or microwave asparagus until tender; drain. Rinse under cold water; drain.
  • 2
    Halve tomatoes; cut into thin wedges.
  • 3
    Combine asparagus and tomatoes in medium bowl with rind, oil and half the basil; season to taste.
  • 4
    Divide half the asparagus mixture into pastry cases; top with cheese, then remaining asparagus mixture. Sprinkle with remaining basil.


You can use feta cheese in place of goat’s cheese.

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