Asparagus and Goat Cheese Tart

2 x 375g sheets ready-rolled puff pastry, defrosted if frozen

1 egg, lightly beaten and mixed with 2tsp water

2tbsp butter

2tbsp light olive oil

2 bunches of thin asparagus, woody ends trimmed

150g soft goat cheese

Sea salt and freshly ground black pepper

Lightly dressed salad leaves, to serve

2 baking sheets, lined with baking parchment

Preheat the oven to 220C/Gas 7. Cut the sheets of pastry to make two rectangles of 24x12cm and place each one on a baking sheet. Cut 1cm wide strips from the remaining pastry. Brush around the edges of the pastry rectangles and place the strips on the edges to form a border. Prick each pastry sheet all over with a fork and brush the beaten egg over it. Cook in the preheated oven for 15 minutes, until pale golden and puffed.

Put the butter and olive oil in a skillet set over high heat and cook the asparagus for 2-3 minutes, turning often, until just beginning to soften. Season well and set aside. Crumble the goats cheese over the pastry, staying in the borders. Top with the asparagus and cook for a further 10 minutes, until the pastry is golden. Serve warm with lightly dressed salad.