Asparagus, St. Tola Goats Cheese and Cherry Tomato Tart
Ingredients:
1 sheet of ready rolled puff pastry cut into 4
300g asparagus heads trimmed and cooked in simmering water for just 2 minutes
200g St Tola Goats Cheese
8 Cherry tomatoes cut in half
Olive oil
Seasoning
Fresh parmesan shavings
Method:
- Heat the oven to 200oC/gas 6.
- Dot the St Tola goats Cheese over the 4 cut squares of puff pastry leaving a 2 cm border.
- Place the cherry tomatoes in each corner and lay a quarter of the asparagus on top of each tart.
- Drizzle with olive oil and bake for 20 – 25 mins until crisp and golden
- Sprinkle with parmesan shavings
- Serve warm with a mixed leaf salad and The Butler’s Pantry balsamic dressing
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