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Asparagus smoked bacon and goats cheese tart

Asparagus, smoked bacon and goat’s cheese tart, onion marmalade

Put spring on the menu with this flavour-filled tart created by Tom Stewart, Head Chef at Home Farm Café in Parke


For the pastry

  • 175g plain flour (plus extra for dusting)
  • 75g butter (plus extra for greasing)
  • Salt

For the filling

  • 150g cheddar, grated
  • 100g goat’s cheese
  • 1 bunch of asparagus spears, sliced
  • 200g streaky bacon, chopped
  • 5 free-range eggs, beaten
  • 100ml milk
  • 200ml double cream
  • Salt and pepper (for seasoning)
  • Onion marmalade or chutney (for serving)


  1. Sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture.
  2. Add enough cold water to make the crumb mixture come together to form a firm dough, then rest in the fridge for 30 minutes.
  3. Roll out the pastry onto a lightly floured surface and press it into a 22cm, well-buttered flan dish. Don’t cut off the edges of the pastry yet. Chill again.
  4. Preheat the oven to 170°C.
  5. Remove the pastry case from the fridge and line the base of the pastry with baking parchment, then fill with baking beans.
  6. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.
  7. Sprinkle the cheddar onto the pastry base, and add the sliced asparagus spears. Fry the bacon pieces until crisp and sprinkle them over the top.
  8. Combine the eggs, milk and cream in a bowl and season. Pour over the bacon and cheese. Sprinkle the goat’s cheese over the top and trim the edges off the pastry.
  9. Bake for 30–40 minutes, or until set. Allow to cool, to set further.
  10. Cut into wedges and serve with some onion marmalade or chutney.

Recipe by Tom Stewart

Head Chef

Home Farm Café


Tom Stewart. Head Chef, Home Farm Café

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