Six little tarts, light as a summer breeze.
Recipe taken from Nigel Slater’s latest cookbook Greenfeast: spring, summer.
Makes 6 small tarts
asparagus – 8 spears
puff pastry – 250g
an egg, beaten
goat’s cheese – 150g
cream cheese – 150g
fresh thyme leaves – a teaspoon
Set the oven at 200°C/Gas 6. Put an upturned baking sheet in the oven. Bring a medium pan of water to the boil. Trim the asparagus, then cut each spear into three short lengths. Drop the asparagus into the pan and let it boil for two minutes, before lifting out with a slotted spoon and refreshing in iced water.
Roll the pastry out to a rectangle measuring 34 x 22 cm. Cut the rectangle into six equal squares. Place the squares on a lined baking sheet. Using the tip of a knife, score a square rem inside each. Brush a little beaten egg around the outside square of each pastry.
Drain the asparagus on kitchen paper. Crush the goat’s cheese with a fork and fold in the cream cheese and thyme. Divide the mixture between the six squares of pastry and put four asparagus pieces on each. Put the baking sheet on top of the preheated sheet already in the oven, and bake for twenty-five to thirty minutes, until the tarts are golden. Eat immediately.