Asparagus & Barber's 1833 Cheddar Tarts


500g Asparagus
1 sheet ready-rolled puff pastry, cut into 4
5tbsp mascarpone or cream cheese
85g Barber's 1833 Vintage Reserve Cheddar, grated
Grated zest ½ lemon
A little rapeseed oil, for drizzling


  1. Heat the oven to 200ºC/Gas Mark 6
  2. Trim the asparagus so that each stalk measures about 15cm. Bring a pan of water to the boil, add the asparagus and simmer for 2 minutes. Drain and pat dry with kitchen paper.
  3. Place the pastry rectangles on one or two baking sheets. Mix together the mascarpone, grated cheese and lemon zest. Spread over the pastry sheets, leaving a 2cm border.
  4. Lay a quarter of the asparagus on each pasty base and drizzle with a little oil. Bake in the oven for 20-25 minutes until crisp and golden. Serve with salad leaves.
This recipe is courtesy of AJ & RG Barber Ltd