Preparation time: 10 minutes
Cooking time: 20 minutes
375g pack fresh ready-rolled puff pastry
120g sundried tomato paste
1 bunch asparagus washed and trimmed
150g soft goat’s cheese
Fresh basil leaves to serve
What to do:
Preheat the oven to 190°C.
Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge.
Spread the sundried tomato paste over the centre of the pastry, top with the asparagus spears and dot all over with the goat’s cheese.
Season with salt and pepper and drizzle with olive oil. Bake in the oven for 15 minutes or until golden brown.
Serve with a few fresh basil leaves on top.