ASPARAGUS, GOAT'S CHEESE AND CHERRY TOMATO TART

ingredient | serves 6 | prepare 15 mins | cook 30 mins

250g Soignon goats’ cheese logs, sliced •320g sheet all butter puff pastry • 1.5 tbsp black olive tapenade • 400g cherry tomatoes on the vine, stalks removed • 230g fine asparagus spears, trimmed

step 1

Preheat the oven to 200°C, gas mark 6. Line a large baking sheet with baking parchment and unroll the pastry on it. Score a 2cm-wide border around the edge of the pastry, taking care not to cut all the way through. Prick the pastry inside the border all over with a fork to prevent it puffing up too much in the oven.

step 2

Spread the black olive tapenade over the pastry, then arrange the tomatoes, goats’ cheese slices and asparagus over the top. Season and bake in the centre of the oven for 25-30 minutes, until the pastry is crisp and golden. Slice and serve with a green salad, if liked.

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