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Easy Fetta Asparagus and Pastrami Tart

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  • Nut free
  • Peanut free
  • Soy free
  • No added sugar

With just 10 minutes prep time, this fetta, asparagus and pastrami tart is as easy as it is delicious. Try out this recipe this week, it's sure to be a hit at the dinner table.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + cooling time


  • 1½ sheets frozen puff pastry, just thawed
  • 1 small red onion, very thinly sliced
  • ¼ cup (60ml) red wine vinegar
  • 2 tsp caster sugar
  • 2 tsp salt
  • ½ cup (130g) beetroot hommus
  • 60g pkt Coles Australian Baby Rocket
  • 75g Coles Deli HGP Free Pastrami
  • 1 bunch asparagus, woody ends trimmed, thinly shaved
  • 50g Coles Australian Fetta, crumbled
  • ¼ cup (75g) mayonnaise
  • 1 tbs lemon juice
  • 2 tsp tomato sauce

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Attach 1 edge of the whole pastry sheet to the remaining pastry sheet to make a rectangle. Use a small sharp knife to score a 2.5cm border around the edge of the pastry (don’t cut all the way through). Use a fork to prick the pastry all over inside the border.
  2. Step 2

    Bake the pastry for 15-20 mins or until light golden and puffed. Set aside to cool slightly.
  3. Step 3

    Meanwhile, combine the onion, vinegar, sugar and salt in a small bowl. Set aside for 20 mins to soak. Drain well.
  4. Step 4

    Place the pastry on a serving platter. Spread evenly with hommus. Top with the rocket, pastrami, asparagus and drained onion. Sprinkle with fetta.
  5. Step 5

    Combine the mayonnaise, lemon juice and tomato sauce in a small bowl. Drizzle over the tart. Cut into squares and serve immediately.