I always like to have recipes like this at the ready.  You might have an unexpected guest or decide to go out for an impromptu picnic.  I keep it simple by using ready made pastry and topping it with refreshing seasonal produce.

Serves 6

Ingredients

400g flaky puff pastry

20 spears asparagus (approx)

4 Tbsp greek yoghurt 

2 egg yolks

40g grated parmesan cheese

1 tsp dijon mustard

1 Tbsp chives, finely chopped

1 tsp dill or fennel frogs (optional)

½ lemon, zest only

¼ tsp salt

Freshly ground pepper

Method

Preheat the oven 190C

Roll the pastry out to 30cm in length by 20 cm width.  Allowing 3cm around the edge of the pastry, lightly score a border with your knife, being careful not to go through the pastry. Transfer to a lightly greased baking tray.

Trim the asparagus so the spears will fit inside the border of the pastry.

Mix the yoghurt with the remaining ingredients and stir to combine.  

Spread evenly over the pastry, avoiding the edges as this will prevent them from rising.

Lay the asparagus across the filling until the tart is covered.

Bake for 20-25 minutes or until the pastry is golden and well risen and the filling has set.  

Remove and cool for 5 minutes before eating.