Asparagus Tartlets with Goats’ Cheese, Sun Dried Tomatoes and Rocket
These work well as a tasty spring lunch, and the goats’ cheese can be substituted with a good Montgomery cheddar or some rich blue cheese such as Roquefort.
It’s hugely versatile any topping can be added to it and the oven/grill can be used as a vehicle to make it wonderfully gooey/crispy. Caramelised red onions make a great alternative base ingredient too.
Preparation time: 10 minutes
Cooking time: 15 minutes
- 1 tbsp flour
- 375g ready rolled puff pastry
- Half a bundle (approx. 125g) British asparagus, trimmed and cut into 2 inch pieces
- Salt for seasoning
- 3 tbsp (approx. 75g) sun dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
- 125g goats’ cheese, crumbled
- 2 handfuls of rocket
- Balsamic vinegar, to drizzle
What to do:
- Preheat the oven to 230°C.
- Cut the pastry into 4 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 4 pastry rectangles and top each with goat’s cheese.
- Place in the oven for 12-15 minutes.
- Remove from the oven. Toss the rocket in a little balsamic vinegar and place on top of the tartlets.
This tasty treat is on the high side for fat and saturated fat because of the cheese and pastry, but these easy tips make it more of a healthy choice:
- Cut the pastry into six and serve one with lots of leaves and a chunk of crusty wholemeal loaf
- Swap the cheese for even more vegetables!
Recipe by: British Asparagus
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