British Brie and Asparagus Tart

Celebrate great British ingredients in this simply delicious savoury tart.


Serves 6 / Prep time: 20 minutes / Cook time: 35 minutes


150g fine asparagus spears, halved

Few drops vegetable oil

320g ready-rolled puff pastry sheet, thawed if frozen

200g British brie, sliced

100g roasted red peppers (from a jar), drained and sliced

Freshly ground black pepper

1 tbsp semi-skimmed milk



1 Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.

2 Cook the asparagus in boiling water for 3-4 minutes. While it’s cooking, lightly grease a baking sheet with the vegetable oil and unroll the puff pastry sheet onto it. Score a border 2cm around all the sides, taking care not to cut right through.

3 Drain the asparagus and rinse with cold water. Arrange on top of the pastry sheet, within the border, with the brie and peppers. Season with black pepper. Brush the edges of the pastry with the milk.

4 Bake for 25-30 minutes, until the pastry has risen and is golden brown.  Serve while warm.


Cook’s tips: Another time, try the recipe with sliced soft British goat’s cheese. When asparagus is out of season, use sliced courgettes instead (there’s no need to cook them first).


Cost: £6.06  Cost per portion: £1.01

Nutritional analysis per serving


11g protein

24g carbohydrate of which 5g sugars

22.5g fat of which 6g saturates

0.5g fibre

388mg sodium equivalent to 0.9g salt