Suzanne’s Asparagus Tart with Gooseberry and Elderflower Dressing

Ingredients (Serves 4)

  • 2 tbls Suzanne’s Gooseberry and Elderflower Dressing
  • 1 bunch trimmed asparagus cut to 7 cm lengths
  • 1 dsp olive oil infused with 1 dsp fine grated lemon rind
  • 1 pack ready made butter puff pastry cut in 4 x 10cm squares
  • 1 standard tub reduced fat herb and garlic cream cheese
  • 4 tbls grated Parmesan cheese
  • Ground black pepper to season and beaten egg to glaze


  1. Place pastry squares on a baking sheet using ‘Magic carpet’ or baking parchment if not non stick.
  2. Score 1.5cm inside edges to form the rim and lightly prick centres with a fork.
  3. Divide the cheese between the cases and spread carefully to inside edge of the rims.
  4. Mix the dressing and oil and toss in the asparagus.
  5. Arrange the asparagus over the cream cheese, sprinkle over the grated Parmesan and drizzle with remaining dressing.
  6. Bake Gas Mark 6 /200C for approximately 15 minutes until pastry is risen and browned.