• Berlin
  • A Modern Rose: Asparagus and Goats Cheese Tart


A Modern Rose: Asparagus and Goats Cheese Tart

Rose is enjoying the spring weather and cooks up a picnic treat for the sunny days ahead.

Image for A Modern Rose: Asparagus and Goats Cheese Tart

I am loving Spring! May is my favourite time of the year in Berlin. The sun is out (well, for some of the time at least!), there are plenty of public holidays, including next Monday, and the parks are busy with people hanging out and enjoying the sunshine.

I recently went to Britzer Garten for the afternoon and had my first picnic of the year! My picnic basket contained more Sekt than food but I still had some treats packed away.

One of the things I made was an Asparagus and Goats Cheese Tart which is like a quiche but I use puff pastry instead of shortcrust. Don’t forget to make it the night before to allow enough time for it to cool down and set. It makes it much easier to slice up and eat rather than ending up a crumbly mess.

But this is equally delicious to enjoy at home one evening warm out of the oven – and the leftovers are perfect cold for lunch the next day!


Ingredients: serves up to 6 slices. Can be kept in the fridge for up to 2 days and not to be re-heated.

5 medium free range eggs

200g single cream (1 small pot from your supermarket)

500g green asparagus (ends trimmed and washed)

1 roll of puff pastry

150g goats cheese (finely sliced)

Handful of cherry tomatoes (cut in half)

Fresh parsley (roughly chopped)

Ground black pepper/ pinch of salt

1 tbspn grated parmesan cheese

Butter (for greasing)


Pre-heat the oven to gas mark 5/ 190 degrees celsius.

Add the asparagus to a pan of boiling water with a pinch of salt and boil for around 3-4 minutes.

Grease a pie dish (I used a 18cm/7in pie dish) with a bit of butter. Then line the dish with the pastry and trim the edges. You can use any excess pastry from the edges to patch up any side. Make sure the pastry is firmly pressed to the edges.

Drain the asparagus and leave to one side.

Line the bottom of the pie with the slices of goats cheese, making sure that they are evenly spread out. Then scatter the cherry tomatoes on top.

Lay out the asparagus on top and sprinkle over some fresh parsley.

Beat the eggs in a measuring jug and then pour in the cream. Mix well and then pour the mixture into the pie dish so that it is evenly spread out.

Sprinkle a bit of black pepper and parmesan cheese on top and bake in the oven for around 25- 30 minutes (or until golden on top).

If you are eating this warm then leave to stand for 10 minutes. If you want to eat cold the next day then leave to cool completely before putting in the fridge overnight.

For more great recipes check out A Modern Rose website!