Cheese and asparagus puff tart

This recipe is an easy way to jazz up vegetables that are usually served as a lonely side dish. The addition of a puff pastry frame adds a light crunch.

Serves 6 • Ready in 45mins 300g puff pastry

a little flour, for dusting 1 egg yolk, for brushing 200g pack of asparagus tips (approx 20 spears)

110g pack of fine asparagus (approx 20 thin spears) zest and juice of 1 lemon

1tbsp olive oil

60g Gruyère, grated

30g Pecorino, grated

30g toasted flaked almonds 1 Heat the oven to 180C/Gas Mark 4. unroll the pastry onto lightly floured baking parchment and roll into a rectangle, about 3mm thick. Place on a baking tray with its paper underneath.

score a 1.5cm border, taking care not to cut all the way through. Prick the inner rectangle with a fork.

2 beat together the egg yolk with 1tbsp water to create an egg wash and brush the pastry frame with it. bake for 10-12mins or until light golden brown. leave to cool. Meanwhile, blanch the asparagus in boiling water for 2mins, then refresh under cold water. Put in a bowl, season, then toss with 1tsp lemon zest, the oil and a squeeze of lemon juice.

3 sprinkle the Gruyère and threequarters of the Pecorino in the centre, avoiding the border. top neatly with the asparagus and bake for 15mins until starting to brown. Finish with more cheese, more lemon zest and the almonds.

Per serving: Cals 172, Fat 8.2g,

Sat fat 6.7g, Carbs 6.4g >>

“This super-healthy side of salmon packs in the vitamins, adds rainbowbright colours to any dining table and is blissfully easy to make”