Asparagus and Goat Cheese Tart

Ingredients

• ready-rolled puff pastry — 375g
• asparagus spears — 250g
• soft goat cheese — 150g
• crème fraîche (full fat) — 100g
• egg (beaten) — 1 large
• fresh thyme leaves — 1 tbsp
• olive oil — 1 tbsp

Method

1. 1

   Preheat your oven to 200°C (180°C fan/gas mark 6).

2. 2

   Unroll the puff pastry onto a baking sheet lined with parchment paper.

3. 3

   Score a 2cm border around the edge of the pastry with a sharp knife, being careful not to cut all the way through.

4. 4

   Prick the inner rectangle multiple times with a fork to prevent it from rising too much.

5. 5

   Brush the edges of the pastry with the beaten egg.

6. 6

   In a small bowl, mix the crème fraîche with half the thyme and spread it over the inner rectangle.

7. 7

   Trim the woody ends of the asparagus and arrange the spears neatly on top of the crème fraîche.

8. 8

   Crumble the goat cheese over the asparagus and drizzle with the olive oil.

9. 9

   Bake for 20-25 minutes until the pastry is puffed and golden brown and the asparagus is tender.

10. 10

    Garnish with the remaining fresh thyme leaves before serving.