|200 g||frozen puff pastry — thawed|
|150 g||cherry tomatoes|
|100 g||asparagus — tips|
|100 g||herbed goat's cheese — sliced|
|2-3 sprig||dried thyme|
|sea salt and freshly ground black pepper|
Preheat the oven to 180°C and place the pastry on a floured surface.
Spread the chutney over the pastry, leaving a 2cm border.
Place the tomatoes, asparagus, cheese and thyme in the centre of the pastry and season to taste.
Use your fingers to crimp the edges of the pastry.
Bake for 15-20 mins.