Overhead view of an asparagus, cheese and tomato tart. A shop bought puff pastry dough has been used as a base for the tart. Recipe; roll the puff pastry out and make a thin cut not too deep about 2cm from the edge all around the pastry. Within the cuts prick the base of the pastry with a fork, lightly cover the pastry with some olive oil and herbs such as, chives, cress, thyme and parsley. Grate some cheese over the base such as gruyere or red cheddar and place the lightly cooked asparagus spears that have have had the last few centimetres of woody stalk removed nose to tail on top of the cheese. Then chopped cherry tomatoes added, some shavings of fresh parmesan and some salt and pepper for seasoning. Fold over the 2 cm edges and brush some egg yolk over the pastry if there is any egg yolk left it can be poured over the asparagus. Cook for around 15 to 20 minutes at 180 degrees, delicious!