Asparagus and goats cheese tart

Preheat the oven to 220˚C/fan 200˚C/gas mark 7. Unroll the sheet of pastry directly onto a large baking tray. Using a sharp knife, lightly score a 1.5cm border along the edges (being careful not to pierce the pastry all the way through). Spread the Seriously Good Tomato, Black Olive & Mixed Herb sauce inside the border, and evenly over the pastry.

Trim the tough ends off the asparagus spears, then toss them in the olive oil with the thyme leaves, and some salt and pepper to season. Arrange the asparagus spears on top of the Seriously Good Tomato, Black Olive & Mixed Herb sauce, evenly spaced apart. Crumble the goat’s cheese over the top, and bake the tart for 25 minutes until the pastry is golden and crisp. Cut the tart into slices and serve topped with the dressed salad leaves or place the leaves to one side.