This is a pretty lazy tart – more of a pizza, really. I am usually a DIY pastry man, but ready-made puff is a useful invention. Use the all-butter version if you can – though I would understand if you wanted to cut a circle from a sheet of basic ready-rolled.

Serves at least 4

500g asparagus

250g puff pastry

2 cloves of garlic

100ml cream

Zest of 1 lemon

150g soft white goat’s cheese

Salt and pepper

1 egg

A small handful of mint leaves Olive oil

Throw the asparagus into a pan of boiling water. Reduce to a simmer and cook for 4-7 minutes until soft (it should be a little softer for this than if eating it on its own). Tip into a colander and refresh under the cold tap.

Preheat the oven to 220C/425F/Gas Mark 7. Roll the puff pastry into a rough circle, about 28cm diameter. I actually prefer it if it’s a bit misshapen – rustic charm and all that. Put it on to a large baking sheet (mine is about 30cm square), then use the tip of a knife to score a line all the way around, about 1cm in from the edge. Don’t cut all the way through; it’s just to form a rim for the tart. Prick the centre with a fork. Cook in the oven for 5 minutes until it starts to rise and brown.

Meanwhile, mix together the garlic, cream, lemon zest and half the cheese. Season, then beat in the egg. Remove the pastry from the oven and flatten the centre inside the border to make a well. Pour in the cream mixture, being careful that it doesn’t spill over the edge. Arrange the asparagus randomly over the top and scatter with the remaining goat’s cheese and the mint leaves. Add a drizzle of olive oil and some salt and pepper. Turn the oven down to 200C/400F/Gas Mark 6 and bake for 20-25 minutes more until the pastry is crisp. Drizzle over a little more oil and leave for 20 minutes to cool. Eat just warm or at room temperature.

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