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Croissant Tart with Asparagus and Goat’s Cheese

Croissant Tart with Asparagus and Goat’s Cheese

By OcadoLifePublished on 03 April 2026Frozen croissants are a fun pastry shortcut in this fresh-flavoured Croissant Tart with Asparagus and Goat’s Cheese. It was created by OcadoLife food editor Lauren Hoffman: “Buttery croissant dough is a great hack for this tart base – just be sure not to overhandle it so you don’t squash the layers and the crust stays light and flaky. The filling is rich and silky, with a lemon and goat’s cheese tang. This is one of my go-to recipes for easy entertaining.” Allow extra time for defrosting, chilling and cooling.
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Time and servings

1 hr 20 minsTotal time
8Servings
20 minsPrep time
1 hrCooking time

Ingredients

  • 5 (approx.) frozen ready-to-bake croissants, defrosted overnight in the fridge
  • 1 large egg, plus 1 yolk (reserve the white for sealing the pastry)
  • 1 tbsp finely grated parmesan
  • 80g soft goat’s cheese, crumbled
  • 120g crème fraîche
  • 120ml double cream
  • ½ lemon, zested, plus a squeeze of juice
  • 1 (180g) pack asparagus, 2 spears shaved into ribbons with a veg peeler
  • 60ml cider vinegar
  • ½ tsp salt
  • 1 tsp caster sugar
  • 50g radishes, finely sliced
  • 1 salad onion, cut into 3, then finely sliced lengthways
  • 1 handful watercress (optional)
  • 1 tsp extra-virgin olive oil (optional)

Method

  • Step 1

    Line the base of a deep 22 cm fluted tart tin with baking paper. Unroll the raw croissants and arrange in the tin, tearing and patching up as needed so the base and sides are fully covered. Chill for at least 15 mins.

  • Step 2

    Preheat the oven to 200°C/180°C fan/gas 6. Fill the tin with baking paper and baking beans (or rice) and blind bake for 20-25 mins until lightly golden.

  • Step 3

    Remove from the oven and lift out the beans and paper. Lightly brush the pastry base with egg white; pop back in the oven for 5 mins. Remove and set aside to cool. Reduce the temp to 180°C/160°C fan/gas 4.

  • Step 4

    In a bowl, beat the whole egg and yolk with the parmesan, goat’s cheese and some seasoning. Stir in the crème fraîche, cream and zest until smooth and runny. Put the tart tin on a baking tray; pour in the filling. Arrange the whole asparagus on top, trimming to fit. Bake for 30-40 mins until set with a slight wobble.

  • Step 5

    For the pickle, mix the vinegar, salt and sugar in a bowl. Add the radish; leave for 15 mins. Drop the salad onions in a bowl of ice-cold water to help them curl. Drain well.

  • Step 6

    Remove the tart from the oven; leave to cool for around 20 mins – it’s delicious warm or at room temp. Just before serving, toss the watercress (if using), asparagus ribbons and salad onion curls in a little lemon juice and arrange on top of the tart, along with some radish pickle; drizzle with a little extra-virgin olive oil, if you like.