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4 people

Prep time:

30 minutes

Time to bake

40 minutes by 190 top/bottom heat

Good for:


Herby tart with asparagus

I found this tart recipe on BBC good food and had to try it for a festive lunch over the summer. Serve it with a green salad. It’s super good- my version is obviously allergy friendly and you can make it vegetarian or not.


1 roll of gluten free puff pastry 
bunch of green asparagus in 3 m pieces
90 g prosciutto cut into 2 cm slices
10 slices of good goats cheese
3 eggs beaten

2 tsp olive oil for frying



150 g ricotta cheese
100 g mascarpone
zest of one lemon
1 tsp sea salt

Freshly cracked pepper
2 tbsp grated parmesan
1 tbsp chopped mint
2 tbsp of flat-leaved parsley
1 tbsp lemon juice


Step 1

Heat the oven- 200 degrees- traditional or 180 degrees fan.

Prepare a quiche tray or whatever you use for pies and fit in  the crust

Step 2

Heat the oil in a pan and add the prosciutto and asparagus. Fry over gentle heat for 3-4 minutes. Leave to cool and then divide across the pie crust evenly*. 

Step 3

Mix eggs, ricotta, zest, mascarpone, lemon juice, herbs, 1/ 2 the parmesan cheese, salt and pepper and  spread the mixture over the asparagus mix in the quiche tray or pie form. 

Step 4

 Add the slices of goats cheese on top and sprinkle with the remaining parmesan cheese.

Bake for 40 minutes or until golden brown and set.


Step 5

Leave to cool and then serve warm with a salad.


 You can use bacon instead of the prosciutto, if you can tolerate that. Just make sure it is well fried before adding to the pie form.

*I just tried this version the other day: leave out the meat part. put the ricotta mix at the bottom and the NON-fried asparagus and spring onions on top. this saves you the frying step and is still giving a very fresh taste to your pie.  

You can add another 100 g of mixed grated cheese to the top of the tart for even more cheesy goodness. You can then leave off the goat cheese slices instead. 

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