Both the asparagus and cherry tomatoes are from the market and are beautiful produce in their own right, so I decided to combine them to create a tart for dinner. We served it simply with a rocket salad, lightly dressed with a splash of olive oil and lemon juice.
Having frozen puff pastry in the freezer is fantastic for those last minute dinner dilemmas, it can really jazz things up - but in this case, the asparagus and cherry tomatoes are the real heroes.
Asparagus and Cherry Tomato Tart
2 sheets puff pastry
1/2 cup cream cheese, at room temp (because I had some in the fridge, fetta or crème fraiche would work well too)
6-8 asparagus spears, blanched
1 punnet cherry tomatoes
Pre-heat oven to 200 degrees Celsius.
Roll together pastry and fold in edges, lay on a flat baking tray lined with baking paper. Prick pastry with a fork and place another tray on top, to prevent it from puffing. Place in oven for 20 minutes or until golden brown.
Whisk eggs, thyme and cream cheese together. Pour/spread over pastry.
Arrange asparagus and tomatoes over pastry and sprinkle with grated parmesan and cheddar.
Bake for 20 minutes or until set.