Naturally delicious real food.

Asparagus and samphire tart

This is such a delicious and easy tart to make  – a puff pastry base, no need to even roll it out, just buy one of the ready rolled sheets and then cover in fresh asparagus and my favourite cheese for melting on tarts, taleggio – a soft Italian cheese that all the supermarkets now seem to stock. Sprinkle on some fresh dill and blanched samphire for a really wonderful combination.

Samphire grows by the coast, in season now it is often known as sea asparagus and works really well on this tart, it’s salty, as you would expect but a quick blanch will ensure that it’s not over salty. I have added a little sumac, this is a red spice with a lovely lemony flavour which adds a great burst to this dish, if you can’t find it easily it can be omitted or substituted with a squeeze of lemon juice.

Make the most of local asparagus before it has all gone!

Asparagus and samphire tart

Serves 4

  • one sheet – 320g – of pre rolled puff pastry
  • 250g fresh asparagus
  • 125g taleggio cheese
  • 1 tbsp chopped dill
  • 75g samphire
  • squeeze of lemon juice
  • 1 tsp sumac

Unroll the pastry on to a baking sheet.

Cut the asparagus lengthways in two, arrange in a lattice over the pastry. Keep six pieces back for later.

Break up the cheese into small pieces and dot all over the tart.

Sprinkle over half the dill

Cook in a hot oven 200 ℃ for ten minutes until the pastry is golden and crisp and the cheese melted

Meanwhile blanch the samphire in boiling water for 2 minutes, drain. Chop the left over asparagus into inch long strips, add to the samphire, toss in lemon juice and dress the top of the tart with the combination.

Sprinkle the remaining dill and sumac over the tart.

Slice and serve with a fresh green salad

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.