- 1 packet chilled puff pastry, around 500g (1lb 2oz)
- 1 egg, beaten
- 500g (1lb 2oz) asparagus
- 250g (9oz) Brie or halloumi cheese, sliced
- For the dressing
- 100g (4oz) black olives, chopped
- 4tbsp capers
- 3tbsp olive oil
- squeeze fresh lemon juice
- You will need
- a baking sheet
Roll out the pastry to a large rectangle, around 23x30cm (9×113/4in). Using a knife, score another rectangle 2.5cm (1in) inside, without cutting through the pastry. Brush the “frame” with the beaten egg, place on a baking sheet and chill for 15 minutes. Trim the asparagus to fit across the inside of the frame. Blanch it for 2 to 4 minutes in a saucepan of boiling water, then refresh and drain well on kitchen paper. Preheat the oven to 200 C, 180 C fan, 400 F, gas 6.
Bake the pastry in the oven until lightly browned. Remove and discard the top layer of the inner rectangle to prevent having too much soggy pastry underneath the asparagus. Arrange the asparagus inside the pastry frame, top with the cheese and season well. Bake for 20 minutes or until the pastry is nicely browned and the cheese has melted.
Mix together all the dressing ingredients. This is delicious served with some steamed Jersey Royal potatoes and a green salad.