Asparagus & Goats Cheese Tart

This asparagus and goats cheese tart is a delicious seasonal recipe that celebrates the very best flavours of spring. Made with flaky, butter pastry, tender asparagus, creamy goats cheese and a hint of lemon, it’s fresh, vibrant, and perfect for spring and summer entertaining. The combination of earthy asparagus and tangy goat’s cheese creates a beautifully balanced tart that looks just as impressive as it tastes. Serve it for brunch, lunch, picnics, or a light dinner alongside a crisp salad.

If you’re looking for more spring baking inspiration, check out my other seasonal recipes on the blog. Try these jammy oat bars or this delicious strawberry jam. For more information on preparing and cooking asparagus, you can visit BBC Good Food asparagus guide.

Main Ingredients You’ll Need For Asparagus & Goats Cheese Tart

Asparagus

Asparagus adds a fresh, earthy flavour and tender texture that makes this tart feel light, seasonal, and full of spring flavour.

goats Cheese

Goats cheese adds a creamy, tangy richness that pairs perfectly with the fresh asparagus and buttery pastry.

Eggs

Eggs create a rich, silky filling that helps set the tart and add flavour. Room temperature eggs mix more easily and help give a smoother, even bake.

double cream

Double cream adds a rich, velvety texture to the filling and helps create a smooth, indulgent custard that sets beautifully in the tart.

How to Make Asparagus & Goats Cheese Tart:

1. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Add a pinch of salt, the lemon juice, and just enough cold water (around 6 tbsp) to bring it together into a soft dough. Gently knead for a few seconds until smooth, then wrap and chill for 15 minutes.
2. Preheat the oven to 180ºC (gas mark 4). Roll out the pastry into a circle large enough to line a 23cm round tart tin. Press it into the tin, leaving any excess overhanging. Prick the base with a fork, line with baking parchment, and fill with baking beans. Blind bake for 15 minutes, then remove the parchment and beans and bake for a further 15 minutes.
3. While the pastry is baking, heat a little oil in a pan and sauté the onions for 5 minutes until soft and lightly golden.
4. In a jug, whisk together the eggs, cream, goats cheese and chives. Stir in the cooked onions, season well, and mix until combined.
5. Pour the filling into the baked pastry case, then arrange the asparagus on top. Bake for 35–40 minutes, until set with no wobble in the centre.
6. Allow to rest for 10 minutes before serving.
7. Store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat gently in the oven until warmed through.

Asparagus & Goats Cheese Tart

A buttery shortcrust tart filled with tender spring asparagus, creamy goats cheese, and a rich egg custard, finished with fresh chives for a light, seasonal dish full of fresh flavour.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Servings: 6

Course: Main Course

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 tbsp olive oil
• 1 onion finely chopped
• 2 eggs large
• 200 ml double cream
• 75 g goats cheese crumbled
• 1/2 pack chives finely chopped
• 300 g asparagus woody ends removed

Pastry

• 125 g butter unsalted
• 250 g plain flour
• 1 tsp lemon juice

Equipment

• 1 bowl
• 1 23cm pastry tin
• 1 whisk
• 1 Baking tray use to transfer tart to oven

Method

 

1. 1. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Add a pinch of salt, the lemon juice, and just enough cold water (around 6 tbsp) to bring it together into a soft dough. Gently knead for a few seconds until smooth, then wrap and chill for 15 minutes.
2. 2. Preheat the oven to 180ºC (gas mark 4). Roll out the pastry into a circle large enough to line a 23cm round tart tin. Press it into the tin, leaving any excess overhanging. Prick the base with a fork, line with baking parchment, and fill with baking beans. Blind bake for 15 minutes, then remove the parchment and beans and bake for a further 15 minutes.
3. 3. While the pastry is baking, heat a little oil in a pan and sauté the onion for 5 minutes until soft and lightly golden.
4. 4. In a jug, whisk together the eggs, cream, goats cheese, and most of the chives. Stir in the cooked onions, season well and mix until combined.
5. 5. Pour the filling into the baked pastry case, then arrange the asparagus on top. Bake for 35–40 minutes, until set with no wobble in the centre.
6. 6. Allow to rest for 10 minutes.
7. 7. Store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat gently in the oven until warmed through.

Video

Notes

• Make sure to blind bake the pastry properly to avoid a soggy base.
• Asparagus doesn’t need pre-cooking — it softens perfectly in the oven.
• Room temperature eggs help create a smoother, more even custard.
• Goat’s cheese can be swapped for feta or ricotta if preferred.
• The tart is best served warm or at room temperature.
• Leftovers keep well in the fridge for up to 3 days and can be gently reheated.
• Fresh chives adds a light, herby finish but can be adjusted to taste. Try tarragon or dill if you have no chives.