Serves 6, prep time 10 minutes, cooking time 45 minutes
1 sheet of puff pastry
500g of feta cheese
400g of asparagus washed trimmed and sliced in half
20 sun-dried tomatoes
10 caper berries halved
Salt & pepper
1 egg beaten
Preheat the oven to 180 degrees. Line a baking sheet with baking parchment, place the pastry sheet on top and trim any excess.
Using a sharp knife, cut a rectangle 3cm in from the edge of the pastry sheet.
Brush the edges with egg wash.
Next, crumble over the feta cheese, arrange the asparagus over the cheese, top with sun-dried tomatoes and season.
Bake for 45 minutes until the pastry is crisp and golden.
When cooked, top with rocket leaves, caper berries, drizzle over some olive oil and serve.