There's a Mediterranean touch to these tasty tarts.

Ingredients

• 3 sheets pre-rolled puff pastry, defrosted
• 3 tblsp pesto
• 12 asparagus spears, blanched
• 250 grams bocconcini cheese, finely sliced

To Garnish

• olive oil
• balsamic vinegar
• orange segments, diced

Method

1. Cut 10-12cm rounds from the pastry and place on a greased tray.
2. Spread 2 tsp of pesto on to each round.
3. Slice each asparagus spear in half horizontally and crosswise and arrange one spear (4 pieces) on top of each pastry round.
4. Top each round with 2-3 slices of bocconcini.
5. Bake at 220°C for 10-12 minutes until hot and golden.
6. Serve drizzled with a little oil, vinegar and chopped orange.