Asparagus & Smoked Almond Tart

Directions

1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6.
2. Spread the flaked almonds on a baking tray with the smoked salt flakes and a tablespoon of olive oil. Toss together to coat, then place in the oven for 5-10 minutes until just golden. Once toasted, leave to one side to cool.
3. Meanwhile, if using a block of puff pastry, roll to approximately 3mm thick and 35x25cm (no need to be precise, just the approximate size of a ready rolled sheet). Trim the edges so you have a nice rectangle, and place on a lined baking tray.
4. Lightly run a knife around the inside to make a 2cm border, being careful not to cut all the way through. Then use a fork to prick the middle of the puff pastry all over. This will help to keep the middle part of the tart flatter, where your filling will go later. To keep it really flat, place a rectangle of baking paper inside and weigh down with baking beans, although this isn't strictly necessary.
5. Bake in the oven for 15 minutes, until just golden and the crust nice and puffy. If you are using baking beans, bake for 10 minutes, remove the beans, then return to the oven for a further 5.
6. Whilst the pastry bakes, make your filling by blitzing 50g of the flaked almonds and the goats cheese together in a food processor until smooth. If you are using a thicker goats cheese, you may need to add the additional milk to loosen the mixture.
7. Prepare the asparagus by cutting in half lengthways.
8. To assemble, spread the almond cheese filling over the tart, keeping within the border. Top with the asparagus spears, and brush with the remaining tablespoon of olive oil (this will prevent the asparagus burning in the oven). Brush the border of the pastry with the honey.
9. Bake in the oven for a further 20 minutes, or until nicely golden all over. Top with the remaining flaked almonds and serve warm.