Main Dishes Recipes

Asparagus Courgette & Three Cheese Tartlets

6th July 2015

I recently posted about this asparagus salad back when asparagus was bang in season. We’ve come to the end of the season again now (sob) so this recipe comes a little late but you could always get your hands on some foreign asparagus if you wanted. Courgettes on the other hand are just coming into season, perfect! This quick and easy puff pastry tartlet is another great way of showcasing it in all its glory. You could make your own puff pastry but would make the task a pretty long job so let someone else take the slack and buy some, I do!

Asparagus tarts

For the cheese element we used up the end of a few cheeses we had the in fridge – it totalled about 150g, but there certainly weren’t equal quantities of each so just go with what you have, as long as they’re not too strong as it it would overpower the veg, and thats what’s the star of the show here.  Another option would be just to use goats cheese as I’ve done a similar tart using this as the only cheese and it also works really well. Serve with a simple green salad.


Serves 2


  • 6 spears asparagus
  • 1 courgette, sliced
  • 150g cheese roughly cubed (of your choice – we used Tomme de Savoie, Munster & Morbier)
  • 1 sheet of ready made puff pastry
  • 4 tablespoons caramelised onion chutney
  • 1 egg – beaten, to egg wash the tarts


  1. Cut out your tartlets. I used a side plate to cut around. When you have your circles of pastry, score a line all around the outside, about 0.5-1cm in from the edge. Be careful not to cut through the pastry all the way to the bottom.
  2. Brush egg wash all over the tarts the put in a preheated oven at 180ºC for about 15mins until just turning golden.

  3. Bring a saucepan of salted water to the boil and blanch the asparagus and courgette slices for about 2-3 mins. Take off the heat and put into ice cold water to refresh

  4. Remove the tarts from oven and spread 2 tbsp of the onion chutney over the base of the tart (keeping within the inside line)

  5. Top with the asparagus and courgette and then scatter the cheese cubes – fitting them in and around the veg and a few over the top as well.


  1. Pop the tarts back in the oven for about another 10 minutes, until the cheese has melted and all has gone a nice golden brown. Serve hot from the oven with a nice green salad.

Happy eating 🙂





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No Comments

  • Reply Camilla 6th July 2015 at 09:29

    Love these gorgeous tartlets, a great effort to glory ratio here:-)

  • Reply choclette 6th July 2015 at 11:14

    I love pastry and your tarts look amazing. I would very happily munch through one of these for lunch, supper or any other time. Thanks for linking to my fig & goat’s cheese tart.

  • Reply Emily 6th July 2015 at 20:49

    Well this looks delicious Roz! I forgot how lovely courgette is on pizza. Thanks for including my recipe xx

  • Reply Margot⚓C&V (@coffeenvanilla) 7th July 2015 at 23:06

    Oh, those tartlets look amazing! I like also the sounds of asparagus and cheese, such a great combo.

  • Reply Madeleine Morrow 8th July 2015 at 10:50

    Totally Yum ! Love the combination of asparagus and courgette! Never tried that before. Will do so now.

  • Reply Coriander Queen 8th July 2015 at 15:27

    These would make the perfect light lunch, delicious! Thank you for linking to my sun-dried tomato and pesto tart! x

  • Reply larabeeuk 9th July 2015 at 13:24

    These look gorgeous, I think my 3 year old would love them too! #recipe of the week

  • Reply Sarah James 17th July 2015 at 07:40

    Delicious looking tarts, I like the idea of using goats cheese. Thanks for sharing 🙂

  • Reply Jen @ Jen's Food 7th August 2015 at 22:42

    You had me at three cheeses! Gorgeous little tartlets, thanks for sharing with The Pastry Challenge 🙂

  • Reply Helen @ Fuss Free Flavours 14th August 2015 at 11:13

    Again you had me at three cheese, and Camilla beat me to it with the effort to glory ratio comment.

    • Reply the foodie couple 14th August 2015 at 11:35

      Ha ha thanks Helen-totally all glory no effort you are right!

  • Reply Kate | The Veg Space 22nd September 2015 at 22:20

    Wow these look so delicious – anything with THREE cheeses in goes down well in our house!! Yum.

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