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Goat’s cheese and asparagus tart

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Update your dinner routine with this easy Goat’s Cheese and Asparagus Tart. Wholesome and delicious, you’ve got yourself a family winner.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes


  • 350g fresh ricotta
  • 120g goat’s cheese
  • ¼ cup chopped basil
  • 1 tbsp grated lemon rind
  • 2 bunches asparagus, trimmed
  • 2 sheets frozen puff pastry, just thawed
  • Olive oil spray
  • 2 bunches asparagus, extra, shaved
  • 100g Perino tomatoes, quartered
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Lemon rind, extra, to serve
  • Extra virgin olive oil, to serve

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 220°C. Line 2 baking trays with baking paper.
  2. Step 2

    Combine ricotta, goat’s cheese, basil and lemon rind in a bowl. Season. Place pastry sheets on lined trays. Score a 1cm border around each pastry sheet (don’t cut all the way through). Divide cheese mixture among pastry squares. Top with asparagus. Spray with oil. Bake for 15 mins or until puffed and golden.
  3. Step 3

    Meanwhile, combine extra asparagus, tomato, lemon juice and oil in a bowl. Season.
  4. Step 4

    Serve tarts topped with tomato mixture and extra rind. Drizzle with extra oil.