You won't believe how quickly you can rustle up this tart! It's a midweek lunch dream.
Roll the puff pastry sheet out on a baking tray. Use a knife to create an indent about 3cm in from the edge of the pastry, around the whole rectangle, to create the crust.
Spread the cream cheese mixture all the way up to the crust, then lay the asparagus over the top. Use a pastry brush to glaze the whole tart with a little olive oil, then bake for 25-30 minutes, or until the pastry around the edges is lovely and golden.
Most shop-bought puff pastry is vegan, but do check if you are unsure. I use the Jus-Rol brand.
Recipe courtesy of georgieeats.co.uk