This rustic British asparagus and goats’ cheese tartlets recipe is ideal for lunch when served up with salad and bread. The goats’ cheese can be substituted with a good Montgomery cheddar or some rich blue cheese, such as Roquefort. The recipe is hugely versatile – any topping can be added to it – and the tartlet is the perfect blend of gooey yet crispy.
Ingredients (serves 4)
375g ready rolled puff pastry
1tbsp flour
Half a bundle British asparagus, trimmed and cut into 2 inch pieces
3tbsp sun-dried tomatoes, roughly chopped, plus 1tbsp oil from the jar
125g goats’ cheese, crumbled
2 handfuls of rocket
Balsamic vinegar, to drizzle
Method
Preheat the oven to 230°C.
Cut the pastry into four 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 four pastry rectangles and top each with goats’ cheese.
Place in the oven for 12-15 minutes.
Toss the rocket in a little balsamic vinegar and place on top of the tartlets when they’re cooked.
Recipe courtesy of british-asparagus.co.uk