Cheese and Vegetable Tart
Preheat the oven to 200 degrees celsius and place the sheet of puff pastry on a baking tray lined with baking paper.
Spread the pesto evenly across the puff pastry, leaving a small border around the edges.
Place the goat's cheese evenly on the pastry, then the asparagus and cherry tomatoes.
Cook for 20 minutes, then top with fresh basil and serve.
1 sheet of puff pastry
100g asparagus, trimmed
70g goats cheese, sliced
3 tbsp red pesto
50g cherry tomatoes
Fresh basil to serve