Rukmini Iyer’s quick and easy recipe for asparagus tart with tapenade and eggs

Puff pastry is transformed into a show-stopping asparagus tart with this easy-to-follow recipe. Start by rolling out 320g of ready-rolled puff pastry on a baking tray, leaving a 2½cm border around the edges. Score the pastry, mix black olive tapenade and cream cheese to create a creamy base, spread it over the pastry up to the scored edge, then toss asparagus spears in olive oil and salt, placing them over the base. Bake at 220°C for 15 minutes, then transfer to a lower oven temperature (200°C) and bake until the yolks are set but runny inside for another six minutes. Top with fresh sea salt and chili flakes if desired—this hearty dish is perfect for both brunch and dinner!