Serves: 4

  • 1 sheet Pre-rolled Puff Pastry (375g/13.2oz)
  • 125g/4.4oz Fine Asparagus, woody ends sliced off
  • 75g/2.6oz Ricotta
  • 75g/2.6oz Goats Cheese, plus extra to crumble on top
  • 1 sprig of Fresh Thyme, leaves finely diced
  • Zest of 1/2 small Lemon
  • 1 Egg, beaten
  • 3 large Red Onions, thinly sliced (approx 500g/1lb)
  • 1 tbsp Brown Sugar
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp + 1 tsp Olive Oil
  • Salt & Pepper, to taste

Asparagus, Caramelised Onion and Goats Cheese Tart

Prep Time: 15mins | Cooking Time: 45mins | Total Time: 60mins

Add 1 tbsp olive oil to a large pan over medium heat. Add your onions and sauté for 10-15mins until they start to brown. Add sugar, balsamic vinegar and salt & pepper, then turn the heat down a little and continue to cook for another 15-20mins or until deep golden and sticky.


Meanwhile, roll out your pastry and fold over the edges about 2cm. With a fork, pierce the base a few times to allow steam to escape whilst cooking. Brush with egg and place in the oven at 180c/356f for 10mins. In a bowl, combine your goats cheese, ricotta, thyme, lemon zest, salt & pepper and the rest of your beaten egg.


Take the pastry out the oven and gently push the centre down with a fork to let out the steam. Spread over your cheese mixture and top with your onions. Toss the asparagus through 1 tsp olive oil, salt & pepper, then spread across the top of your onions. Place back in the oven for 10-15mins or until golden brown.


Serve with an extra crumbling of goats cheese over the top. Enjoy!



Caramelised onions: The aim of the game is to cook them low and slow without letting them catch on the pan for too long. It’s optimal to cook them for up to an hour at really low heat so the onions release their natural sugar, but for convenience the above times work perfectly.

Fine Asparagus: You’ll find this in most supermarkets. It works well as it doesn’t take long to cook, but if you can only find regular asparagus then consider slicing in half.

Side Salad: 1 large handful of rocket with your preferential quantities of the following: Prosciutto, Red Onion, Mixed Sweet Baby Tomatoes, Toasted Pine Nuts. The dressing is 3 parts Extra Virgin Olive Oil 1 part Balsamic Vinegar with salt and pepper to taste.