Asparagus and ricotta salata tartlets

Heat the oven to 220C/200C fan/gas 7. Cut the pastry into six equal squares, then arrange over two baking sheets lined with baking paper. Score a 1cm border around the edges of each pastry square, being careful not to cut all the way through. Bake for 13-15 mins or until lightly golden.

Meanwhile, snap off the woody ends from the asparagus spears, then cut the spears into smaller lengths – they should fit neatly in the middle of the tartlets. Drizzle the spears with 1 tsp of the oil. Heat a griddle or frying pan over a high heat and cook the spears for 4-5 mins or until just charred. Transfer to a bowl and lightly season.

Combine the crème fraîche, pesto, lemon juice and zest. Remove the pastry squares from the oven and gently press down the middles. Spread a dollop of the pesto mixture over the middle of each, then arrange the cooked asparagus lengths on top.

Bake for 6-8 mins until the pastry is deeply golden. Remove from the oven. Shave over large flakes of ricotta salata using a veg peeler. Top with olive oil and the chilli flakes, then serve with a green salad.