Asparagus and beetroot tarts
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten
- 100g cooked beetroot, finely cubed
- 150g asparagus tips
- 150g mozzarella, drained and torn
- Thyme leaves, to garnish
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
Unroll the puff pastry and cut into 6 equal rectangles. With a knife, carefully score a line all the way around each piece of pastry, 1cm in from the edge. Brush with the beaten egg. Put the pastry on the baking tray and bake in the oven for 5 mins.
Divide the beetroot between the pastry cases and top with the asparagus tips and mozzarella.
Return to the oven and cook for 12-15 mins more until the mozzarella is beginning to melt. Sprinkle over the thyme and sprinkle with black pepper before serving.