Rustic British asparagus and goats’ cheese tartlets recipe

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