Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients

375g pack fresh ready-rolled puff pastry

120g sun-dried tomato paste

1 bunch asparagus washed and trimmed

150g soft goat’s cheese

Olive oil

Fresh basil leaves to serve

Method

Preheat the oven to 190°C.

Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge.

Spread the sun-dried tomato paste over the centre of the pastry, top with the asparagus spears and dot all over with the goat’s cheese.

Season with salt and pepper and drizzle with olive oil. Bake in the oven for 15 minutes or until golden brown.

Serve with a few fresh basil leaves on top.

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