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Chris’ Asparagus, Tomato & Goat’s Cheese Tart

Chris Chinn


Serves: 4

Prep time: 10 mins

Cook time: 20 mins


375g pack fresh ready-rolled puff pastry

120g sundried tomato paste/pesto

1 bunch asparagus, washed and trimmed (snap the woody stems off)

150g soft goat’s cheese

Olive oil

Fresh basil leaves, to serve

Veg Portions / Serving: 1


Kitchen Ninja

It doesn’t get much simpler than this – grab 6 ingredients and have a delicious healthy lunch or dinner ready in no time! It even makes a good breakfast that packs in some veggies to start the day right.


Preheat the oven to 190°C.

Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge.

Spread the sundried tomato paste over the centre of the pastry, top with the asparagus spears and dot all over with the goat’s cheese.

Season with salt and pepper and drizzle with olive oil. Bake in the oven for 15 minutes or until golden brown.

Serve with a few fresh basil leaves on top.

Kids in the kitchen:

Kids can spread the tomatoe paste, snap the asparagus stems off where they naturally bend and snap, scatter the asparagus tips over the tart, and sprinkle over basil leaves once cooked.

Chris Chinn

Chris Chinn is a British asparagus grower in the Wye Valley, near Ross-on-Wye in Herefordshire. The Chinn family have been harvesting asparagus since 2005 and are proud to be one of the UK’s largest and most innovative asparagus growers. For more recipes like these, please head to

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