Spring Asparagus Watercress & Jersey Royal Tart

3.2/5 rating (39 votes)
  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 35-40 mins
  • Difficulty: Moderate
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Spring Asparagus Watercress & Jersey Royal Tart

British apsaragus is in season from April to June so make the most of this great british crop while you can.


  • 1 x 320g sheet ready rolled puff pastry
  • 1 x 200g jar ‘ready made’ hollandaise (ambient)
  • 2 -3 tbsp any oil
  • 350g British Asparagus (April-June)
  • 350g Jersey Royal or any small new potato, cooked then sliced
  • 50g watercress
  • 4 salad onions, finely sliced
  • salt and freshly ground black pepper

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  • Pre heat the oven to 200C gas 6.
  • Place a baking sheet upside down in the oven.
  • Heat the oil in a frying pan and gently sauté the asparagus, so it takes a little colour. Then spoon onto a plate.
  • Un roll the pastry and place on a floured board and roll even thinner, the thinner the better, don’t worry too much about the shape.
  • Dock well, then place onto a non stick-baking sheet.
  • Place the hollandaise into a bowl and add the sliced potatoes, onions and roughly chopped watercress. Mix well and season with pepper, there should be enough salt.
  • Pile into the rolled pastry base, keeping 2-3 cm from the edge.
  • Arrange the asparagus over the top neatly, then bake in the pre heated oven for 35-40 minutes until the pastry is nicely browned and cooked.
  • Dress some watercress with a little olive oil and sherry vinegar and serve with the salad.
  • Cut into 4 and serve warm or chilled.

Phil's Tips

Check out http://www.british-asparagus.co.uk/ for more about the virtues of British Asparagus.