Asparagus, Cheese And Tomato Tarts - cooking recipe

Ingredients

2 sheets frozen puff pastry, thawed
4 tbsp pesto
2 bunches asparagus, trimmed
7 oz Gouda cheese, thinly sliced
2 tbsp pine nuts
7 oz cherry tomatoes, halved
1 clove garlic, thinly sliced
2 tsp olive oil

Preparation

Preheat the oven to 425\u00b0F. Grease 2 large baking sheets.
Cut the pastry sheets in half and place on the prepared pans, about 2 inches apart. Spread 1 tbsp of the pesto evenly over each pastry sheet, leaving a 3/4 inch border.
Halve or quarter the asparagus lengthwise if the stalks are thick. Arrange the asparagus on top of the pesto. Top with Gouda cheese and then sprinkle with pine nuts.
Bake about 15 mins or until the pastry is puffed and golden.
Mix the tomatoes, garlic and oil in a small bowl. Place on a small baking pan. Roast for about 5 mins.
To serve, top the tarts with the roasted tomatoes and a twist of black pepper.