Double cheese & spring vegetable tart served on a plate

Double cheese & spring vegetable tart

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(10 ratings)

Prep: 30 mins Cook: 1 hr


Serves 8

This savoury make-ahead tart has a delicious crumbly base – no one will realise it's shop-bought pastry! Fill with goat's cheese and beautiful spring veg including asparagus and fresh peas  

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal755
  • fat63g
  • saturates35g
  • carbs26g
  • sugars3g
  • fibre3g
  • protein18g
  • salt1.1g


  • 500g block shortcrust pastry
  • plain flour, for dusting
  • 25g mature cheddar, finely grated
  • 200g asparagus spears, woody ends trimmed
  • 100g fresh podded or frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g crème fraîche
  • 150g double cream
  • whole nutmeg, for grating



    One of the most useful of spices for both sweet and savoury

  • 100g watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 300g or 2 logs of soft, rindless goat’s cheese


  1. Roll the pastry out into a rectangle on a work surface lightly dusted with flour. Scatter over the cheese, fold the pastry in half and roll out again into a circle that fits a 25cm tart tin with an overhang. Chill for 20 mins. Meanwhile, cook the asparagus in boiling water for 3 mins, then drain and refresh under cold water. Cook the fresh peas the same way for a minute, or simply defrost the frozen peas.

  2. Heat oven to 200C/180C fan/gas 6. Prick the base of the tart well with a fork, line with baking parchment and fill with baking beans. Bake the tart for 30 mins, remove the parchment and beans, prick again if it has puffed up, then bake for another 10-15 mins until biscuit brown.

  3. Meanwhile, beat the eggs in a bowl, add the crème fraîche and cream, season and add a pinch of freshly grated nutmeg. Scatter the peas and most of the watercress over the tart and crumble over half the goat’s cheese. Pour over the creamy egg mixture, then lay the asparagus spears on top. Finally, slice the remaining goat’s cheese and arrange on top, then bake for 25-30 mins until the custard is just set and the cheese is golden brown. Leave to cool in the tin, trim the edges of the pastry, then remove from the tin, scatter with the remaining watercress and serve cut into slices. Can be made up to a day ahead, leave out the fridge to keep the pastry crisp. 

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Comments, questions and tips

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Emily Mathieson's picture
Emily Mathieson
8th May, 2020
One of the best recipes I've ever cooked from good food. Impressive for company and tastes amazing. Recommended to a lot of people who have all said the same.
Rita veggie foodie
16th Jul, 2019
This is an excellent recipe. Very tasty and is better the next day. Personally I liked it cold with a salad.
15th Jul, 2019
This is really good - everyone I’ve made it for has loved it - easy to make, looks great and even tastier the next day!
Frantic Flapjack
27th May, 2019
This tart has lovely ingredients and tasted great. It was quite runny when it first came out of the oven though. It looked very attractive with the asparagus on top. I would say though that I'm a bit disappointed that Barney offers shop-bought pastry in his recipe. I'm sure he has some great pastry recipes he could offer us. Barney?
Lucy Howell's picture
Lucy Howell
18th May, 2019
This recipe is amazing! Cannot recommend enough. The addition of cheese in the pastry transforms it. I'm not a fan of goats cheese, so I replaced it with more cheddar and did a great job. Kept really well, had it for work lunches for three days! Lovely served with a fresh salad.
13th Jul, 2019
Can it be frozen?
goodfoodteam's picture
14th Jul, 2019
Thanks for your question. For best results we'd suggest not freezing this recipe but you can if you have leftovers. However, it can be made up to a day ahead, leaving it out the fridge to keep the pastry crisp.
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