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Updated: Dec 28, 2021

Prep Time 5 minutes - Total Time 20 minutes - Serves 4 as a starter

How do you make an asparagus tart even better? Easy, stick blue cheese on it and strips of steak, that’s how!

This makes for a perfect lunch, sat in the garden in the sun with a side salad and your favourite drink.

(You will also find this recipe on page 174 of my book Richard’s Family Favourites click here)


  • 1 sheet of ready-made puff pastry.

  • 3 tbsps of caramelised onion chutney.

  • 40 g of blue cheese.

  • 120 g of asparagus tips.

  • ½ lemon.

  • 1 egg yolk, whisked.

  • 1 sirloin or ribeye steak.


  1. Roll out the puff pastry keeping it on the paper it’s wrapped in and pop onto a baking tray. Take a knife and score a small border around the edges of the pasty. Be careful not to go all the way through, then using a fork prick the base a few times.

  2. Spread the onion chutney all over the base of the pastry, don’t go over the border. Place the asparagus into a bowl, drizzle with some olive oil, season with salt and pepper and mix well. Now arrange the asparagus on top of the chutney.

  3. Crumble the blue cheese over the top then egg wash the border and pop into a preheated oven set at 180℃ for 15 minutes or till golden and puffed up.

  4. Once the tart is almost ready get cooking your steak, I like mine rare to medium-rare. I rub my steak with olive oil and season generously with salt on both sides. I then cook in an extremely hot pan for 2-3 minutes on each side depending on how thick it is. Cook yours to your liking but importantly, remember to leave it to rest on a rack for a few minutes.

  5. Once the tart is out of the oven and the steak has rested. Slice the steak as thin as you can and drape over the top of the tart then finish off with the juice of the lemon and a sprinkling of flaky salt.


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