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Asparagus tartlets with goats' cheese and sun-dried tomatoes recipe
Asparagus tartlets with goats' cheese and sun-dried tomatoes recipe from wallers5 |
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Ingredients125g asparagus (or half a bundle)1 tbsp flour 375g puff pastry (ready rolled) 75g sun dried tomatoes 125g goats cheese 2 handfuls rocket Balsamic vinegar to drizzle Seasoning |
Handy HintYou could use fresh baby tomatoes and olive oil instead of the reserved oil from the jar. Baby spinach could replace the rocket. |
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Method1. Cut the pastry into 4 rectangles and place on a floured baking tray. Score the edge of each rectangle with a sharp knife.2. Brush some oil from the jar of sun-dried tomatoes on to each rectangle. 3. Mix the trimmed and cut asparagus (5cm/2" pieces) with the roughly chopped sun-dried tomatoes and goats cheese, and place the mixture within the scored lines of the pastry rectangles. 4. Put pastry into oven for 12-15 minutes at 230°C/gas mark 8. 5. Remove from oven. Toss rocket in a little balsamic vinegar and place on top of the tartlets. | |||||||||||||||||||
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