Asparagus Tartlets with Goats Cheese, Sun Dried Tomatoes and Rocket

Serves: 4

You’ll Need

1 tbsp flour
375g ready rolled puff pastry
125g Kentish asparagus, trimmed and cut into 2 inch pieces
Salt for seasoning
75g roughly chopped sun dried tomatoes plus 1 tbsp oil for jar
125g crumbled goat’s cheese
2 handfuls of rocket
balsamic vinegar to drizzle

Preheat oven to 230 ºC

Method:

Cut pastry into 4 rectangles and place onto a floured baking tray.  Score the edges of each rectangle with a sharp knife

Mix the asparagus with the oil and sun-dried tomatoes.  Divide the mixture between the 4 pastry rectangles and top each one with a quarter of the goat’s cheese.

Place in the oven for 12-15 minutes

Remove from the oven.  Toss the rocket in the balsamic vinegar and place on top of the tartlets.

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