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Arguably the most luxurious of vegetables, asparagus makes for a lovely trait: this one is best made with thick bacon and a tangy goat's cheese (we recommend Rosary Goat's Cheese).


  1. Preheat the oven to 200°C.
  2. Brush the asparagus with some olive oil, salt and pepper and griddle in a griddle pan until slightly charred.
  3. Fry the bacon in a little oil until crispy, and set aside to cool before cutting into small pieces.
  4. Roll out the pastry on a rack or on a large baking tray, and score a small border on the inside of the pastry, which will create a risen edge in the oven.
  5. Crumble the goat's cheese and press all over the pastry inside the border.
  6. Lay the asparagus out evenly and sprinkle the chopped bacon on top.
  7. Combine the apricot conserve and balsamic vinegar in a jar, close tightly and give it a vigorous shake. Drizzle over the pastry.
  8. Brush the edges of the pastry with a beaten egg, and bake in the oven for 20 minutes.