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4
Easy
By Mark Hix
Published 2012
This makes a delicious snack or starter for a lunch or dinner party. It’s also good with a little extra hard cheese like Parmesan shaved over the top or with hollandaise — that perfect partner for asparagus — spooned over it.
Roll out the puff pastry on a lightly floured surface to a 3mm thickness. Cut the pastry into 4 rectangles about 11 x 7cm and prick them all over with a fork, then lay them on a baking tray. With the point of a knife, mark a line all the way round the rectangles about 3mm from the edge. Brush the edges with beaten egg, and leave to rest in the fridge for 1 hour.
Cut the top 10cm of the