Asparagus–Parmesan / Sweet Potato, Rocket and Feta Puff

These are the kind of starters that make a house feel full—store-bought puff, a hot oven, and market veg piled on top. Perfect for cottage lunches or holiday nibbling, they’re quick, flaky, and look fancier than the effort it takes.

Prep Time: 20 minutes

Total Time: 35–45 minutes

Serves: 6–8 as a starter (two medium tarts or 12 small squares)

Ingredients
Base

• 2 sheets all-butter puff pastry, thawed but cold

• 1 egg, beaten (for egg wash)

• 2 tbsp Dijon or English mustard (optional, for the base)

• 2–3 tbsp olive oil

• Salt and black pepper

Asparagus–Parmesan Topper

• 1 bunch thin asparagus, woody ends snapped off

• ½ cup grated Parmesan (plus extra for shaving)

• ¼ cup ricotta or crème fraîche (optional, for a creamy base)

• Zest of ½ lemon

Sweet Potato, Rocket & Feta (or Goat’s Cheese) Topper

• 1 medium sweet potato, peeled and cut into 1 cm cubes

• ½ small red onion, very thinly sliced

• ¾ cup crumbled feta or soft goat’s cheese

• 2 tbsp pesto (basil or wild rocket)

• 2 big handfuls rocket (arugula)

• 1 tsp honey or maple (optional)
  

Method

• Heat the oven: 220°C / 425°F. Line two trays with baking paper.

• Prep the puff: Lay each sheet on a tray. Lightly score a 2 cm border (don’t cut through). Prick the centre all over with a fork. Brush the border with egg wash. If using mustard, spread a thin layer inside the border.

• Par-cook the veg (sweet potato): Toss with 1 tbsp olive oil, salt, and pepper. Roast on a separate tray 10–12 minutes until just tender.

• Asparagus prep: Toss spears with 1 tsp olive oil, a pinch of salt, and lemon zest. No pre-roast needed if thin; halve thick spears lengthwise.

• Build — Asparagus–Parmesan: Mix ricotta (if using) with a little pepper; spread a thin layer inside the border. Sprinkle half the Parmesan, arrange asparagus in neat rows, top with remaining Parmesan and a drizzle of olive oil.

• Build — Sweet Potato, Rocket & Feta: Scatter roasted sweet potato over the pastry centre, add red onion, dot with feta (or goat’s cheese), and drizzle with 1 tsp olive oil.

• Bake: Both trays 18–22 minutes, rotating once, until borders are puffed and deep golden and centres are cooked through.

• Finish & serve — Asparagus tart: Add extra shaved Parmesan and a squeeze of lemon.

• Finish & serve — Sweet potato tart: Loosen pesto with a splash of olive oil and drizzle over. Toss rocket with a few drops of olive oil and the honey or maple (if using); pile on just before serving. Slice into squares and serve warm.

Variations

• Small Bites: Cut each sheet into 6 squares before topping; reduce bake time to 15–18 minutes.

• Caramelised Onion Base: Spread ¼ cup caramelised onions under either topping for extra depth.

• Nutty Crunch: Scatter toasted pine nuts or walnuts over the sweet potato version after baking.

• Goat’s Cheese & Beet: Swap sweet potato for thinly sliced roasted beetroot; pair with goat’s cheese and rocket.