Asparagus Tartlets with Goats’ Cheese, Sun Dried Tomatoes and Rocket
“I fancy these as a healthy summer lunch. Its hugely versatile - you can add almost any topping and use the grill to make it wonderfully gooey.” Tiffany Goodall
1 tbsp flour
375g ready rolled puff pastry
Half a bundle (approx. 125g) British asparagus, trimmed and cut into 2 inch pieces
Salt for seasoning
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
How to make:
1. Preheat the oven to 230°C.
2. Cut the pastry into 4 rectangles and place onto 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.Place in the oven for 12-15 minutes.
5. Remove from the oven. Toss the rocket in a little balsamic vinegar and place on top of the tartlets.