I love puff pastry tarts. The ease of just unrolling a sheet, scattering it with something delicious and giving it a quick stint in the oven, and dinner has almost cooked itself. This variation, with an olive tapenade-spiked cream cheese base, asparagus and eggs works as well for dinner as it does for a weekend brunch. If you’re a chilli fiend, a scattering of hot chilli flakes (or, indeed, sliced fresh chilli) won’t go amiss, either.
