• 2 sheet puff pastry, cut into 10cm rounds
• 250 gm leftover Christmas ham, sliced thin
• 8 spears asparagus
• 150gm soft sheep’s cheese
• 150gm cream cheese
• 1tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 egg beaten for egg wash
• Cracked pepper

Method:
Pre heat oven to 200°C, Bring a pot of salted water to the boil and cut each asparagus into 3 smaller lengths.

Drop into the water for 10 seconds and then plunge into iced water to stop cooking.

Crush the sheep’s cheese with a fork and then add in the cream cheese, thyme leaves, a touch of cracked pepper and finally fold through the shaved Christmas ham.

Take a fork and prick 4 or 5 scores into the center of the puff pastry, leaving a 1cm ring around the outside of the disc.

Pile mixture into the center of the pastry disk, then lay 3 pieces of asparagus over the top of each tart.

Eggwash the outside of the pastry disk.

Bake on 200°C for 12 minutes or until golden.