UA-121975756-1 Asparagus Tart with Brie | UK | carte-du-vin | Wine tasting

Asparagus Tart with Brie & Black Olive Dressing

  • 1 packet (500g) of puff pastry

  • 1 egg beaten

  • 500g asparagus 

  • 250g Brie  (I have also used camembert & blue cheese here both good!)

  • 100g pitted black olives

  • 3 tbsp capers

  • 3 tbsp olive oil

  • Squeeze of lemon juice

  1. Pre-heat oven to 200° fan 180°

  2. Roll out pastry into a rectangle

  3. With sharp knife score a frame approx. 1” around edge of rectangle (half way through pastry) brush edge with egg

  4. Chill pastry for at least 30 minutes

  5. Blanch asparagus in lightly salted water for 2-4 minutes

  6. Drain and wash with cool water to stop the asparagus over cooking, wipe dry with kitchen roll

  7. Bake pastry until frame lightly brown and centre section risen.

  8. Remove from oven and discard centre section of pastry. ( I them put back in the oven for 5 mins so base isn’t soggy)

  9. Make dressing by chopping olives & capers add oil and lemon juice

  10. Put a generous layer of cheese in pastry case and top with cooled asparagus.

  11. Bake for approx. 15 minutes until cheese has melted and asparagus hot.

  12. Serve with dressing on side or arrange down the centre of tart

We served this with Vía Arxéntea Blanco


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