Puff pastry in the freezer is a great standby to provide a carrier for things that need using up, just like this.

Ready made puff pastry
A handful cherry tomatoes
Bunch wild asparagus
Mozzarella ball
Onion
Garlic cloves
Big splash Balsamic vinegar
Olive oil
Dried oregano
Black pepper

Chop the tomatoes in half and slow roast, cut side up, with a couple of cloves of garlic, drizzle of olive oil and a sprinkle of dried oregano and a grind of black pepper.

Sautée the onions without buring them although a little charring is good. When nearing the end of the cooking time splash in the Baslamic vinegar, stir and turn off the heat.

Roll out the pastry onto a baking sheet and place in a hot oven for 10 minutes.

Meanwhile, tear the mozzarella up into a bowl. Chop the asparagus up and place that in the bowl together with a drizzle of olive oil and a sprinkle of dried oregano and a grind of black pepper. Give everything a good stir.

Arrange the ingredients on top of the pastry however you see fit. Bake in the oven for 10 – 15 minutes.

Roasted Cherry Tomato Tart with Balsamic Onions & Wild Asparagus