Food
Asparagus tartlets with goat’s cheese
Serves: 4Prep Time: 10 mins
Cooking Time: 15 mins
Cals per serving: 595
375g (13oz) ready-rolled puff pastry
1tbsp flour
125g (4½oz) asparagus, trimmed and cut into 5cm (2in) pieces
3tbsp sun-dried tomatoes, roughly-chopped
1tbsp oil from the jar of sun-dried tomatoes
125g (4½oz) goat’s cheese, crumbled
2 handfuls of rocket
A little balsamic vinegar,
for drizzling
1. Preheat the oven to 230°C/450°F/Gas 8.
2. Cut the puff pastry into 4 rectangles, and place them on a floured baking tray. Score the edge of
each rectangle with a
sharp knife.
3. 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.
4. Bake in the oven for 12-15 mins.
5. Remove from the oven. Toss the rocket in balsamic vinegar, and place on top of the tartlets. Serve.