You will need1 tbsp flour
375g ready rolled puff pastry
Half a bundle (approx. 125g) asparagus, trimmed and cut into 5cm pieces
Salt for seasoning
3 tbsp sun dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
125g goats’ cheese, crumbled
2 handfuls of rocket
Balsamic vinegar, to drizzle



1. Preheat the oven to 230°C/ 440°F/ gas mark 7.
2. Cut the pastry into four rectangles and place onto a floured baking tray. Score the edge of each rectangle with a sharp knife.
3. 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 each with goat’s cheese.
4. Place in the oven for 12-15 minutes.
5. Remove from the oven. Toss the rocket in a little balsamic vinegar and place on top of the tartlets.