This is a simple and quick dish which is packed with seasonality. Tomatoes are just starting to come through, asparagus is shooting up through the ground and garlic is plentiful in herb gardens. This quick and simple dish can be whipped up in no time and is bursting with summer flavours.

Ingredients: Serves 4

375g puff pastry

Selection of large Heritage tomatoes – Or a mixture of small various coloured plum tomatoes

1 x bunch asparagus

50-100g basil pesto

100g bocconcini OR mozzarella

3 cloves of garlic

1 x egg – beaten

Sea salt


Preheat the oven to 200°C/fan180°C/gas 6.

Unroll the puff pastry, trim to a 30cm x 20cm rectangle and score a 2cm border around the edge. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in the oven for 15 minutes.

Spread the fresh basil pesto over the centre of the pastry followed by the tomatoes, the asparagus, the baby mozzarella and finely sliced garlic cloves. Season with salt and freshly ground black pepper. Return to the oven for 10 minutes and bake. Remove from the oven, cut into portions and serve.


Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.

Twitter @Chefgtownsend

Instagram- @chef.g.townsend