Puff Pastry Tart with Goats' Cheese and Asparagus Recipe by Rebecca Frey
Featuring spears of fresh asparagus, goats' cheese, Parmesan, lemon, and thyme, this rustic puff pastry tart celebrates the best flavours of early summer.
In this interview we caught up with former Le Cordon Bleu London student Tara Honeywell, who graduated with our Culinary Industry Management BBA, which is run in partnership with Birkbeck, University of London.
This series of short video interviews will give a real insight into what it’s like to study on the various courses provided at our institute, and first-hand experience of being a Le Cordon Bleu student. If you'd like to learn more about our programmes and courses such as the Culinary Industry Management BBA, please visit our programmes and courses page.
