| Ingredients Asparagus Tomato and Brie Tarts 375g ready-rolled puff pastry 4 heaped tsp. of sun-dried tomato paste 1 egg yolk mixed with 1 tbsp. milk (for egg wash) 2 x 50g bunches of asparagus 1 tbsp. olive oil 200g of French brie, thinly sliced Directions Prehead the oven to 220c/gas 7. Unroll the puff pastry and cut it into 4 individual rectangles of the same size. Sit them on an oiled baking sheet and score a border of about 5mm around the edge of each one. Prick the pastry several times with a fork inside the border. Place a heaped teaspoon of the sun-dried tomato paste in the middle of each piece of pastry and spread evenly over the surface. Trim the asparagus to fit within the pastry border and then toss it in the olive oil to coat lightly. Season with salt and pepper. Sit in an even row on top of the sun-dried tomato paste. Brush the pastry borders with the egg wash and place in the oven for 8 minutes. Remove from the oven and place the slices of brie on top of the asparagus. Return the tarts to the oven for a further 2 minutes until the puff pastry is golden and the brie has just melted on top of the asparagus. Remove from the oven and serve hot or cold. Serve with a simple salad of rocket leaves, toasted pine nuts and red onions tossed in lemon juice and extra virgin olive oil. | 
