Tomato & Asparagus Puff Pastry Tart

The sun is out and shining brightly, warming up everything. What a delight ... if you like that kind of weather. We just had a bit over 30 ºC today. Isn't that lovely? Again, only if you like it that way. Well, I do. However, it doesn't make me feel I have to be out all the time and get as much of the sun as possible, or that I have to have loads and loads of ice cream and cold drinks, including beer. It's fine, Spring is at it's best and you can get a lot of different food items fresh, locally. On my way to work, they have already set up that strawberry hut next to the strawberry field. That means in the coming days after work, when I have made it up the hill and have regained a bit breath, I can go for it. I will see about that.
In the meantime, I finally managed to work a bit with fresh green asparagus. First of all I had those with the bacon wrapped around it to eat together with soft-boiled eggs. Very, very delicious!
Then I went to roast some in my griddle pan. Not bad!
As the last one I tried out this ...

... a puff pastry tart with asparagus and cherry tomatoes. Have a closer look then ...

Ingredients:
5 asparagus spears
5 cherry tomatoes, sliced
Sheet of puff pastry (about 350 g)
100 ml crème fraîche
100 g firm goat cheese
Salt, pepper, Herbs de Provence
1 egg
Olive oil

Method:
To begin with, I blanched the asparagus for about 5 minutes.
Then I broke the goat cheese into pieces and mixed it together with the crème fraîche, egg, salt, pepper and Herbs de Provence.
On a slightly oiled baking tray I placed the puff pastry and folded in the sides a little bit.
After that I spread or rather poured over the crème fraîche mixture. Strangely it went a bit over.
As you see in the picture I placed the asparagus spears slightly pushed into the mixture and arranged the slices of tomato between them.
The tray went to the pre-heated oven at 180 ºC for 30 minutes. Somehow that seems to be my favourite oven temperature and time, strangely. Well, there are many things I don't understand. Also, I feel like drizzling some olive oil over the finished baked tart.
Whatsoever, just make sure that the puff pastry tart doesn't get burned in the oven. You wouldn't want that nor like it.
The way the tomato & asparagus puff pastry tart turned out, it tasted lovely. So, you have to grab the opportunity while it's there ...
Maybe the sun will also shine tomorrow or will even shine for me in a different kind of way ...