Asparagus and goats cheese tarte fine

This super-simple tart makes a lovely first course or lunch, but do make sure that the pastry is really thin. As a variation, try thin slices of Gorgonzola or dolcelatte instead of the goat's cheese. It melts to a delectably soft, almost custardy filling. Either way, eat it with a tomato and basil salad.

8oz/225g puff pastry
3 tbsp grated Parmesan cheese
A bunch of asparagus, trimmed
1 tbsp olive oil
4oz/110g goat's cheese log, crumbled

Method

Preheat the oven to 230C/450F/gas mark 8 and put a large baking sheet in to get hot.

On a sheet of non-stick baking parchment, roll out the pastry as thin as this paper. Scatter the Parmesan over one half of the pastry, then fold the other half over the top. Roll again until back to its original thinness. Aim for an oblong that will fit the asparagus in a single layer, with a half-inch border around.

Toss the asparagus in the olive oil until it is coated, then arrange it along the pastry. Scatter the goat's cheese over it.

Cover loosely with clingfilm and chill for at least half an hour (up to 8 hours). Use the baking parchment to lift the tart on to the hot baking sheet and bake for 20 minutes until it is puffed up round the edges and well browned.