Asparagus and Black Olive Tart

Step  0: Preheat oven to 200C/Fan 400C/Gas Mark 6. Place the puff pastry sheet, still on its greaseproof paper, onto a baking sheet. Score a line about 2cm in from the edge all the way round to create a border. Spread the Black Olive Tapenade within the border.
Step  1: Slice the asparagus spears on the diagonal into roughly 3cm slices. Toss with a drizzle of Early Harvest Extra Virgin Olive Oil, thyme and black pepper then scatter randomly over the olive paste.
Step  2: Bake the tart for 10 minutes then dot with the goat’s cheese, drizzle with a little more Olive Oil and bake for a further 5-10 minutes, or until the pastry is crisp and golden, and serve.

Prep: 3 minutes
Cook: 20 minutes

Easy

Serves 2 people

Savoury bakes are great to share and add a wonderful homely feel to dinner parties. Here goats cheese, Black Olive Tapenade and asparagus all work in balance to make an impressive starter or welcome addition to any sharing style meal.

Ingredients

1 x sheet of ready-rolled puff pastry (approx 300g)
3 tbsp Black Olive Tapenade
350g bunch asparagus, woody ends snapped off (about 200g prepped weight)
A drizzle of Early Harvest Arbequina Extra Virgin Olive Oil
Few sprigs thyme, leaves only
Freshly ground black pepper
100g mild soft goats’ cheese

Method

Step 0: Preheat oven to 200C/Fan 400C/Gas Mark 6. Place the puff pastry sheet, still on its greaseproof paper, onto a baking sheet. Score a line about 2cm in from the edge all the way round to create a border. Spread the Black Olive Tapenade within the border.
Step 1: Slice the asparagus spears on the diagonal into roughly 3cm slices. Toss with a drizzle of Early Harvest Extra Virgin Olive Oil, thyme and black pepper then scatter randomly over the olive paste.
Step 2: Bake the tart for 10 minutes then dot with the goat’s cheese, drizzle with a little more Olive Oil and bake for a further 5-10 minutes, or until the pastry is crisp and golden, and serve.

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