Serves 6, prep time 10 minutes, cooking time 45 minutes
INGREDIENTS
1 sheet puff pastry
500g feta cheese
400g asparagus washed trimmed and sliced in half
20 sun-dried tomatoes
10 caper berries halved
Salt & pepper
1 free-range egg beaten
TO SERVE
Rocket leaves
Olive oil
METHOD
Preheat the oven to 180ºC.
Line a baking tray with parchment paper, 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 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.
