8 thick stems asparagus, trimmed and halved lengthways
1 x 375g (12oz) pack ready-rolled puff pastry
100g (3 1/2oz) feta, coarsely crumbled
Heat the oven to 200°C (gas mark 6). Slice the courgettes into rounds about the thickness of a pound coin and place in a bowl. Add the pesto and 1tbsp olive oil and mix well. Season with salt and freshly ground black pepper.
Line a baking tray with baking paper. Cut the sheet of pastry into for rectangles and place each one on the baking tray.
Use a sharp knife to score a border about 1cm (½in) inside the edge of each pastry square, but don\'t cut right though the pastry. Cover each square with the courgette rings, then top each with four asparagus halves (keeping the vegetables inside the border). Drizzle each with a little olive oil and bake in the oven for about 15 minutes.
Remove and top each tart with crumbled cheese, then return to the oven for another 5 minutes, or until the pastry is golden and the asparagus is tender.