Gluten Free Asparagus and Pea Tart

Ingredients – approximate measures

  • gluten free puff pastry block or sheet
  • 200g lactose free cream cheese
  • 6-8 large asparagus spears cut lengthwise
  • handful frozen peas
  • salad cress or watercress
  • wild rocket
  • dry thyme
  • wild garlic flavoured salt
  • freshly cracked black pepper
  • one egg
  • fresh chives


Pre-heat the oven to 180 °C. Roll out the puff pastry on parchment paper. Create a border all the way round by lightly running a knife 1 cm from the edge. Transfer to a large baking tray and bake for 25 minutes.

Defrost peas in hot water and drain. Remove puff pastry from oven. With a large flat spoon gently push the middle of the puff pastry down. Beat the egg and paint the edge with it. Spoon, then spread the cream cheese to create a uniform layer.

Add peas, asparagus, thyme, salt and pepper. Place back in the over for another 10 minutes. Add salad cress and rocket. Slice and serve.


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