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

Freshly ground black pepper

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)

Few sprigs thyme, leaves only

100g mild soft goats’ cheese

A drizzle of Early Harvest Arbequina Extra Virgin Olive Oil

Ingredients

Freshly ground black pepper

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)

Few sprigs thyme, leaves only

100g mild soft goats’ cheese

A drizzle of Early Harvest Arbequina Extra Virgin Olive Oil

1

Preheat oven to 200C. 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.

2

Slice the asparagus spears on the diagonal into roughly 3cm slices. Toss with a drizzle of  Early Harvest Arbequina Extra Virgin Olive Oil, thyme and black pepper then scatter randomly over the olive paste.

3

Bake the tart for 10 minutes then dot with the goat’s cheese, drizzle with a little more extra virgin olive oil and bake for a further 5-10 minutes, or until the pastry is crisp and golden. Serve.

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