Goat's cheese, asparagus and smoked salmon tarts

These look so attractive and are easy to make in large numbers. Serve them warm - pastry is always best served warm!

Serves: 6

INGREDIENTS

• 18 fine asparagus spears
• 1 × 375g packet ready-rolled puff pastry
• 1 egg, beaten
• 2 × 150g (5oz) rolls, or tub, soft goat’s cheese
• 50ml (2fl oz) pouring double cream
• 2 tsp freshly chopped thyme
• 1 tbsp freshly chopped chives
• 1 tsp Dijon mustard 200g (7oz) smoked salmon slices
• Juice of ½ lemon

METHOD

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a large flat baking sheet with non-stick baking paper.
   
   
2. Cook the asparagus in boiling salted water for 3 minutes. Drain and refresh in cold water. Drain again and dry thoroughly on kitchen paper. Cut the spears so they are about 8–9cm (3–3½in) long, then slice the remaining stems into small pieces.
   
   
3. Unroll the pastry sheet onto a floured work surface. Slice the pastry in half lengthways to make two long strips, each about 10cm (4in) wide. Place the strips onto the prepared baking sheet and prick the bases with a fork.
   
   
4. Brush the edges of the pastry with the beaten egg, then put the remaining egg into a large mixing bowl. Add the goat’s cheese, double cream, herbs and mustard, and season with salt and freshly ground black pepper. Mix well, then stir in the small asparagus pieces. Spoon this mixture over the two pastry bases, leaving a 1.5cm (⅝in) border. Bake in the preheated oven for about 18–20 minutes, until lightly golden and set.
   
   
5. Remove the tarts from the oven and arrange the asparagus spears and smoked salmon slices over the tops of the tarts in a pretty design. Squeeze over the lemon juice and sprinkle with a little sea salt and black pepper to serve.