Roll out a 320g puff pastry roll onto a baking tray and prick the entire surface with a fork. Baste the entire surface of the pastry with a thin layer of Dijon mustard.

Distribute thin slices of goat’s cheese (200g) across the tart and sprinkle with 160g Gruyere cheese (grated).

Distribute around 400g thin asparagus spears* (snapping off the woody ends) across the tart (around 16-24 depending on their size). Season with salt and pepper.

Bake at 200c for 15-20 minutes till bubbly.

* If the asparagus spears are thick, blanch in boiling water for a minute or two before placing on the tart.

Serves 4.

You can also make these into individual tarts.