An easy lunch or snack dish using Castello Creamy White Cheese
Set the oven to 200 deg c.
Pick the thyme, chop the capers and slice the cheese.
Break off the bottom 'woody' quarter of the asparagus, peel halfway up the stem.
Blanch in boiling salted water until firm but tender (approx 2 minutes) and plunge into chilled water.
If necessary roll out the pastry to a thickness of about 2-3 mm in a large rectangle.
Lightly score the outside edge and brush with the beaten egg.
Prick the remaining pastry well with a fork to prevent it from rising.
Bake for 15 minutes.
While the pastry is baking, fry the bacon strips in olive oil until crispy and golden.
Arrange the asparagus on the half-baked pastry, sprinkle with the peas down the center of the the tart .
Season and cover with the slices of cheese.
Bake for 20 minutes, remove and finish with the bacon ,capers and thyme.
«Castello Creamy Blue would also make a nice alternative for a different flavour. »