asparagus, puff pastry

from greenfeast spring/summer

these are very cute and easy little pastries that are the perfect way to use up that box of puff pastry that has been in the freezer too long. it would work with other veggies like broccoli for sure.

makes 6 small tarts

asparagus 8 spears

puff pastry 9 oz/250g

goat cheese 54 02/150g

cream cheese 54 oz/150g

an egg, beaten

fresh thyme leaves 1 teaspoon

Set the oven at 400°F/200°C. Put an upturned baking sheet in the oven. Bring a medium pot of water to a boil. Trim each spear into three short lengths. Drop the asparagus into the pot and let boil for two minutes before lifting out with a slotted spoon and refreshing in ice water.

Roll the pastry out to a rectangle measuring 13 9 inches/34 22cm Cut the rectangle into six equal squares. Place the squares on a parch ment paper-lined baking sheet. Using the tip of a knife, score a square 1⁄2 inch/cm inside each. Brush a little beaten egg around the outside square of each pastry.

Drain the asparagus on paper towels. Crush the goat cheese with a fork and fold in the cream cheese and thyme. Divide the mixture 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- among the five to thirty minutes, until the tarts are golden. Eat immediately.