Time: 30 minutes
These savoury tarts are simple to make and packed full of spring flavour. Golden, light-as-air pastry is topped with smoky chorizo, nutty asparagus and creamy Manchego.
320g pack ready-rolled lighter puff pastry, at room temperature
2 tsp milk
100g chorizo, thickly sliced
125g asparagus tips, each cut into 3
4 tbsp soft cheese
75g Manchego, grated
Preheat the oven to gas 7, 220°C, fan 200°C.
Unroll the pastry on its paper and cut out 4 x 11cm squares. Using a sharp knife, mark a border 1cm in from the edge and score the centre. Transfer to a baking tray lined with nonstick baking paper and brush the border with the milk. Bake for 10 mins, until puffed.
Meanwhile, heat a griddle pan over a high heat. Dry-fry the chorizo for 2-3 mins, until crisp. Remove from the pan and drain on kitchen paper. Put the asparagus in the pan and griddle for 1 min.
Flatten the centres of the pastry squares, then fill each with 1 tbsp soft cheese. Divide the chorizo and asparagus between each, then scatter over the Manchego. Return to the oven for 10 mins, or until the cheese has melted and the pastry is golden.
Serve with a fresh green salad.