Asparagus & Barber's 1833 Cheddar Tarts
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
- Heat the oven to 200ºC/Gas Mark 6
- 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.
- 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.
- 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.