Foodie Alexandra Dudley has created a lovely seasonal dish that is the perfect addition to a gathering. Her cheesy asparagus puff pastry tart recipe features Boursin - a brand of soft, creamy cheese known for its signature garlic and herbs flavour.

Best paired with , and other goodies, the meal is the perfect addition to a spread. If you're having family and friends over for the bank holiday, this recipe is a good option for guests to graze on. Plus, it only takes about 20 minutes to cook in the oven - and it's super easy to make.

Serves: eight to 10 people

320g pack ready rolled puff pastry

One egg, lightly beaten

Salt

Two bunches of asparagus

Two x 150g packs of Boursin Garlic and Herbs Cheese

200ml crème fraiche

Zest of one lemon

Edible flowers

Fresh tarragon, to garnish

Preparation

Preheat the oven to 200C (fan). Remove the Boursin (soft spreadable French cheese) from the fridge to allow it to come to room temperature.

Roll out the pastry onto a parchment lined tray and score a boarder about 2cm from the edge. Brush with the beaten egg and season with salt.

Cooking

Bake for 20 minutes until golden and allow to cool. Halve some of the asparagus length ways then blanch (plunge into boiling water) for two minutes until just cooked. Refresh in ice-cold water then drain and toss with olive oil and sea salt.

Whisk the Boursin with the crème fraiche until smooth. Use a spoon to pat down the centre of the pastry.

Carefully spoon over the Boursin then spread evenly. Top with the asparagus. Zest over the lemon and finish with edible flowers and fresh tarragon, if you like.

Ingredients

• 300g new potatoes
• Olive oil
• Sea salt
• 150g pack Boursin Garlic and Herbs Cheese
• Spring vegetables (eg. asparagus, baby carrots, sugar snap peas, stem broccoli)
• Zest of a lemon
• One tbsp freshly chopped chives

Preheat the oven to 200C fan. Boil the potatoes until they are easily pierced with a knife. Drain in a colander and allow to stand for five minutes.

Toss the potatoes with olive oil and salt on a roasting tray and crush gently with the base of a glass. Season with salt and roast for 30 to 40 minutes, until crispy.

Assemble onto your board with lots of spring vegetables and Boursin at the centre. Finish the potatoes with lemon zest and chopped chives.