Rustic British asparagus tartlets with goats’ cheese, sun dried tomatoes and rocket
Preparation time: 10 minutes
Cooking time: 15 minutes
375g ready rolled puff pastry
1 tbsp flour
half a bundle (approx. 125g) British asparagus, trimmed and cut into 2 inch pieces
3 tbsp (approx. 75g) sun dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
125g goats’ cheese, crumbled
2 handfuls of rocket
balsamic vinegar, to drizzle
What to do
Preheat the oven to 230°C.
Cut the pastry into 4 rectangles and place onto a floured baking tray. Score the edge of each rectangle with a sharp knife.
Mix the asparagus with the sun dried tomatoes and a little of their oil. Divide the asparagus and tomatoes between the 4 pastry rectangles and top each with goat’s cheese.
Place in the oven for 12-15 minutes.
Remove from the oven. Toss the rocket in a little balsamic vinegar and place on top of the tartlets.