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
Big splash Balsamic vinegar
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.