Crisp flaky pastry, soft cheese and fresh asparagus come together effortlessly to make this excellent light lunch which is perfect for the bank holidays, either to take with you on a day out or to eat at home. Quick to prepare, these tarts look great on a plate accompanied by a simple salad.
Ingredients
500g puff pastry
sprinkling of plain flour, for rolling the pastry
150g soft French herb cheese
1 egg yolk
125g fine asparagus spears
25g Parmesan, shaved
1 bag salad , to serve
Method
Preheat oven to 400°F/200°C/Gas 6.
- Roll out the pastry on a lightly floured surface and cut out 4 rectangles, 18cm by 12cm.
- About 2cm in from the edge of each rectangle mark a border, ensuring you don’t cut right through the pastry, and place on a greased or lined baking tray.
- Beat together the soft cheese and egg and divide between the pastry rectangles.
- Spread to cover the inner rectangle.
- Trim the asparagus to fit and arrange over the cheese mixture.
- Sprinkle with the parmesan.
- Bake in the preheated oven for 15-20 minutes.
- Serve with salad.
Serves 4
