Preheat oven to 200 ˚C.

Rub the asparagus with the oil and season with salt and pepper. Heat a griddle pan and grill the asparagus to bring out their flavour a bit (don’t overcook).

Trim the pastry to fit the length of the asparagus if need be and use a knife to score a 2 cm border around the edges (score gently so as not cut through the pastry).

Brush the pastry with beaten egg and arrange the asparagus in a neat row in the along the pastry length. Top with bits of chevin and season with salt and pepper.

Bake for 15 – 20 minutes until golden brown.

Sprinkle with lemon zest.

Delicious with slices of smoked salmon and a simple rocket salad.

TIP: Make smaller tarts for a picnic or to serve as a formal starter.