Asparagus, Sweet Potato, Mushroom & Tomato Tart

Do you love using up spare vegetables?…..if like me you do, then this is one of the most easiest Lunch/Suppers to make…..I just love the colours of this dish….to me they make it looks so appertising!”

Serves 4 – 6  


  • 375g pack of puff pastry
  • 100g garlic & herb soft cheese
  • 1 pack of Asparagus (steamed for about 5 mins)
  • 1 medium sweet potato (sliced thinly & using a small flower cutter or leave in slices)
  • 50g sliced mushrooms
  • 4 small potatoes (sliced thinly & using a small flower cutter or leave in slices)
  • 8 small plum tomatoes
  • salt & pepper
  • sprinkling of mixed herbs
  • 50g grated cheese of your choice (I used Red Leicester)
  • beaten egg for glazing


  1. Pre heat oven to 200c
  2. Unpack the pastry from the packet & leave on the baking paper & place on a baking sheet or tray (cut pastry & paper to fit your size of tray).
  3. Leave a border round the edge of 1.5 cm & prick pastry all over.
  4. Spread the cream cheese over the base within the border.
  5. Lay asparagus on the top of the cream cheese.
  6. Between the asparagus lay the sweet potato, potato, slice mushrooms & sliced plum tomatoes.
  7. Season with a sprinkling of salt & pepper (I only use pepper due to not using any additional salt in quite a lot of my cooking).
  8. Add a sprinkling of mixed herbs.
  9. Then add the grated cheese, sprinkling evenly over the top.
  10. Glaze round the edges with the beaten egg & then place in the oven for about 15-20 mins until the pastry is golden & well risen around the edges.

“This is so delicious hot or cold…..serve with a lovely green salad or some small new potatoes in a herby butter….or just eat as a snack!  Believe me this recipe will have you making it time & time again, plus it is also a great party food to share!


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