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Asparagus and mackerel tartlets recipe

Asparagus and mackerel tartlets recipe

1 rating

These elegant individual summer tartlets are perfect for feeding a crowd an al fresco feast. Fresh tarragon and a touch of chilli pack the creamy cheese filling with flavour, before being topped with tender flaked mackerel and griddled asparagus. See method

  • Makes 12
  • 10 mins to prepare and 35 mins to cook
  • 229 calories / serving


  • 125g pack asparagus tips
  • 150g soft cheese
  • pinch of crushed chillies
  • 15g fresh tarragon, leaves picked and chopped, plus extra to serve
  • 375g pack ready-rolled light puff pastry
  • 265g pack smoked mackerel fillets, skin removed and discarded, fish flaked
  • 1 free-range egg, beaten
  • oil, for greasing

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    6g 31%
  • Sugars

    1g 1%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 16.3g Protein 8.3g Fibre 0.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat a griddle pan to high, then griddle the asparagus for 5-6 mins, turning frequently until lightly charred all over. Remove, roughly chop and set aside. Mix the soft cheese, crushed chillies, tarragon and some seasoning in a bowl.
  2. Unroll the pastry, then use a sharp knife to cut it into 12 equal pieces. Generously grease a 12-hole muffin tin, then mould each piece of pastry into a hole, folding the edges to fit snugly.
  3. Divide the cheese mixture between the pastry-lined muffin cases, then fill each case with a mixture of the fish and asparagus pieces. Glaze the borders with the egg and bake for 30 mins. Sprinkle with extra tarragon.

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