Goats Cheese and Asparagus Tart with Pickled Beetroot Flavour Pearls

Goats Cheese and Asparagus Tart with Pickled Beetroot Flavour Pearls

Buttery delicious puff pastry and Caramelized Onions are the base of our Goats Cheese and Asparagus tart. 

Goats Cheese and Asparagus Tart with Pickled Beetroot Flavour Pearls

Topped with our Limited Edition Pickled Beetroot Flavour Pearls. Oh yum! A simple tart recipe that is easy to adapt to everyone’s taste buds. We are making the most of the local Nar Nar Goon Asparagus while it’s at it’s best.

What you’ll need… 

  • Puff Pastry Sheets – buy the best buttery pastry that you can find. We used Careme
  • Egg yolk mixed with a tiny bit of water to glaze
  • Onions – allow 1 per tart
  • Olive oil
  • Brown Sugar
  • Balsamic Vinegar
  • Thyme
  • Salt & Pepper
  • Goats cheese – around 80g per tart
  • Asparagus Spears – blanched in salted water until tender
  • Freeze Dried Beetroot
  • Pickled Beetroot Flavour Pearls

To do…


The only thing that really needs to be prepared ahead of time is the caramelized onions. Simply slice your onions and add into a pot with a splash of olive oil and a sprig or two of thyme. Hit it with some salt and pepper too. Cook them gently until they are soft and golden, adding in a generous sprinkle of brown sugar and dash of balsamic vinegar when they have been cooking for a while. You want sweet, golden onions. It may take around half an hour to make them. These can be prepared days in advance. 



Line a tray with baking paper. We used a 10cm round cutter for our pastries but feel free to simply cut a square or rectangle if you like. Cut out your pastry shapes and lay out on the lined tray, allowing a little space between. Using a fork, prick (dock is the technical term) the pastry all over to stop it rising too high. Brush the pastry with a little of the egg yolk. Cut out another circle or rectangle the same size and cut out the centre of it so you are left with a 1 cm border to put onto the pastry which will help it to contain all the delicious filling. 

Add a generous spoonful of the now cool caramelized onions onto each pastry. Top with goats cheese. These are now ready to be baked. 


On the day.

Preheat your oven to 200°C. 
Once the oven is hot pop the trays of pastries in and get your garnishes ready. Simply drop the asparagus spears into a pot of salted boiling water until they are just tender and set aside. Take a spoonful of the Freeze Dried Beetroot and using the back of a soup spoon crush it in a small bowl to make a rough powder.
Once the pastry is puffed and golden (10 – 15 minutes) they are ready to serve.
Ready to serve…

Using a lifter, carefully lift the pastries onto individual serving plates. Top with a few spears of asparagus and add a little sprinkle of ground Freeze Dried Beetroot. Lastly finish with a generous spoonful of Pickled Beetroot Flavour Pearls.


Now to just relax, chat and eat…

**If you’ve just come across this recipe and you’d like to take a peek at our other flavours HERE There are plenty of others to choose from.

Until next time

from the Peninsula Larder Team

“The only thing I like better than talking about food is eating.”
John Walters