Asparagus Goat Cheese and Cherry Tomato Breakfast Tart

Asparagus Goat Cheese and Cherry Tomato Breakfast Tart

  • Author: Kristen Stevens
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: North American


One of my favourites to serve for brunch is this cherry tomato breakfast tart with asparagus and goat cheese. It’s easy to make, delicious and always a hit



  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 sheet of puff pastry, unthawed
  • Flour, for dusting
  • 1 bunch of asparagus, about 10
  • 2 small handfuls of cherry tomatoes
  • ¼ cup goat cheese, crumbled
  • Maldon, or another flaky salt, for sprinkling


  1. Heat the oil in a large frying pan over medium high heat. Add the onion and cook, stirring occasionally for 5 minutes. Reduce the heat to medium low and continue to cook the onions for 10 minutes more. Remove them from the heat.
  2. minutes before the onions are ready begin rolling out the dough. Dust a clean work surface with flour and roll the dough out to 9×11. Place the dough on a parchment lined baking tray.
  3. Top the dough with the onions, leaving 1 inch space at the edges. Line up the asparagus on top of the onions then top with the tomatoes and goat cheese. Sprinkle over a good pinch of flaky sea salt.
  4. If you are making this ahead cover it tightly with plastic wrap and leave it in your fridge overnight.
  5. Preheat your oven to 450 degrees. Place the tart in the preheated oven and bake it for 25 minutes, or until the pastry is puffed and golden.
  6. Remove the tart from the oven and let it cool for a few minutes before cutting it into 6 pieces.