Rustic Asparagus Tartlets with Goat’s Cheese, Sun-dried Tomatoes and Rocket

Name: Rustic Asparagus Tartlets with Goat’s Cheese, Sun-dried Tomatoes and Rocket
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp flour; 375g ready rolled vegan puff pastry; half a bundle (approx 125g) British; asparagus, cut into 4cm pieces; salt for seasoning; 3 tbsp sun-dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar; 125g vegetarian goat’s cheese, crumbled; 2 handfuls of rocket; balsamic vinegar, to drizzle

Serves: 4

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly Freezes Well Quick Make

Rustic Asparagus Tartlets with Goat’s Cheese, Sun-dried Tomatoes and Rocket Recipe: Veggie

Ingredients
Method

Ingredients:

1 tbsp flour
375g ready rolled vegan puff pastry
half a bundle (approx 125g) British
asparagus, cut into 4cm pieces
salt for seasoning
3 tbsp sun-dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
125g vegetarian goat’s cheese, crumbled
2 handfuls of rocket
balsamic vinegar, to drizzle

method:

Preheat the oven to 220C/425F/Gas 7.
Cut the pastry into four rectangles and place onto a floured baking tray. Score the edge of each rectangle with a sharp knife.
Mix the asparagus with the sun-dried tomatoes and a little of their oil. Divide the asparagus and tomatoes between the four pastry rectangles and top with goat’s cheese.
Place in the oven for 12-15 minutes.
Remove from the oven. Toss the rocket in a little balsamic vinegar and place on top of the tartlets to serve.

Print Recipe www.british-asparagus.co.uk