Bacon & Asparagus Tart

April 29, 2019

Serves: 8 Time: 35

This quick and easy tart uses the perfect spring vegetables and mouth-watering ingredients to create a truly delicious lunchtime meal.

This recipe was created for us by Kacie of the Rare Welshbit Food and Travel Blog.


  • 4 rashers of Edwards of Conwy Bacon, chopped into 1" squares
  • 375g ready-rolled puff pastry sheet
  • 100g French goat cheese with rind, cut into ½cm slices
  • 100ml full-fat crème fraîche
  • 50g Welsh cheddar, grated
  • 1 medium free-range egg. beaten
  • 100g purple-sprouting broccoli
  • 1 spring onion, finely sliced
  • 1 red onion, finely sliced
  • 3-4 sprigs fresh thyme, leaves only
  • 15g pine nuts
  • 1.5 tbsp lavender honey


  1. Preheat oven to 180°C/365°F/Gas Mark 4 or 160°C/320°F/Gas Mark 3 for fan-assisted ovens.
  2. Grease and line a rectangular baking tray with baking parchment paper.
  3. Remove the ready-rolled pastry from its box and lay it out flat inside the baking tray, Use the pastry brush to line the outer edges with a thin coating of beaten egg. Fold each side of the pastry over and inwards on itself by around 1cm. Tuck each corner in to ensure it doesn't overlap onto the adjacent side, similar to how you might neatly gift-wrap a present.
  4. Using a spatula, spread the crème fraîche over the pastry in an even layer.
  5. Sprinkle the grated cheddar cheese over the layer of crème fraîche.
  6. Remove the florets from the broccoli, break them into bite-size chunks and intersperse them over the grated cheese.
  7. Disperse the spring onion and red onion across the tart. Aim to ensure they're somewhat submerged in the crème fraîche so they don't end up getting burnt during cooking.
  8. Remove any woody ends from the asparagus tips and arrange them down the centre of the tart in zig-zagging diagonals, as pictured.
  9. Place the chopped bacon pieces at regular intervals across the tart, avoiding overlapping the asparagus.
  10. Dot the goat cheese slices over the tart, again avoiding the asparagus.
  11. Drizzle the honey all over the tart, before scattering the pine nuts and thyme leaves over to finish.
  12. Brush the remaining egg wash over the outer edge of the tart, and carefully transfer to the top shelf of the oven and bake for 15-20 minutes, until the crust has turned a deep golden brown and the topping is slightly charred.
  13. Cut the tart into squares and serve hot or cold, teamed with a crisp side salad.