Asparagus Tart

After a long winter, there’s nothing nicer than new season spring asparagus and we’ve just taken stock of some from Denhead Farms, Coupar Angus, and look forward to receiving some wonky asparagus from Lunan Bay Farm, Angus shortly.

To celebrate this and #NationalVegetarianWeek we’re bringing you a taste sensation, Asparagus Tart. So easy to make and it’s delicious too, using some of Scotland’s finest locally produced food from Connage Highland Dairy, Strathearn Cheese Co. and Trotter’s Independent Condiments.

All ingredients are available at Loch Leven’s Larder food hall. Pop in and grab them!


  • 320g Pack puff pastry sheet
  • 3 Eggs beaten
  • 50ml Crème fraîche
  • 50g Connage Dairy Fat Cow, grated
  • 1 tsp Wild garlic, finely chopped
  • 1 tsp Trotters Wild Garlic Pesto
  • 12 Asparagus spears, trimmed and halved lengthways
  • Finely grated zest of 1 lemon
  • 100g Strathern Lady Mary infused soft cheese with wild garlic
  • 1 tbsp olive oil


Preheat the oven to 180°C. Roll out the pastry, place on baking parchment and a baking tray. Score a 1.5cm wide border around the edge. Brush the pastry with egg wash and gently prick over the whole area within the border with a fork. Bake for 15 minutes until slighty golden brown. Leave to cool.

Mix the crème fraîche, eggs, Fat Cow cheese, and wild garlic together and season. Remove woody bottom of asparagus and blanch in boiling water for 2 minutes, then refresh under cold water. Slice lengthways. Put in a bowl, season, then toss with the zest, olive oil, and garlic pesto.

Spread the crème fraîche mixture over the pastry, avoiding the border, then dot over teaspoons of the The Lady Mary cheese. Top with the asparagus. Bake in the oven for 20 minutes until the filling has just set and the asparagus has started to brown. Remove and allow to cool for 5-10 minutes, then serve.