Asparagus & Goat’s Cheese Tartlets 20 mins to prepare Serves 4 Print Recipe Ingredients 1 tbsp flour 375g ready rolled puff pastry 125g Kentish asparagus, trimmed & cut into 2 inch pieces Salt for seasoning 75g roughly chopped sun-dried tomatoes 1tbsp of sun-dried tomato oil from jar 125g crumbled goat's cheese 2 handfuls of rocket Balsamic vinegar to drizzle Instructions Cut pastry into 4 rectangles & place onto a floured baking tray. Score a smaller rectangle into the pastry about 3cm from the edge, making sure not to cut through the pastry. Mix the asparagus with the oil & sun-dried tomatoes. Divide the mixture between the 4 pastry rectangles and top each one with a quarter of the goat's cheese. Place in the oven for 12-15 minutes until crisp and browned. Toss the rocket in the balsamic vinegar & place on top of the tartlets to serve.
