We had such fun on Saturday – dining alfresco with friends (who luckily had one of those fire pit doodas and a couple of spare pashminas!) We all contributed to the supper – which meant the hard work of prepping a delicious meal was shared. Such a good idea. So, to complement the barbecued chicken, buttery new potatoes and crunchy courgette and lemon salad, I knocked up a few of these rather scrummy (even if I say so myself) Asparagus Tarts. The addition of Boursin gives them a delicately garlic yumminess.
FAST ASPARAGUS TARTS
500g puff pastry, ready rolled (why make it hard on yourself?!)
150g Boursin soft cheese
Egg yolk (or milk)
150g fine asparagus spears
25g Parmesan, grated
How to prepare
Unroll the pastry and cut into four equal rectangles. Gently score a border about 2cms from the edge of each. Place on a baking tray on which you have laid greaseproof paper.
Spread cream cheese on each rectangle. Trim the asparagus and arrange on top of the cream cheese. Sprinke with Parmesan, salt and pepper.
Bake in a 200 degree oven for 15 – 25 mins until golden brown (and no soggy bottoms).