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Pull the leaves off the stalks of the parsley and put them in a cup. Do the same with the fresh thyme and then chop up with scissors

Add the herbs to the soft cheese in a mixing bowl, add 4 grinds of black pepper and mix well with a spoon. Mark the cheese with a big cross through the mixture so there are 4 equal portions

Lightly dust the work surface with a little plain flour. Roll each rectangle of puff pastry out to make 2 larger rectangles (about 25 cm x 15 cm)

With the long edges of the pastry at the top and bottom, cut each large rectangle in half top down the centre top to bottom with a table knife, making 4

Using the table knife, score the pastry pieces about 2 cm from the edge all the way round to make it look like a picture frame

Lift the 4 pastry pieces onto a lined baking sheet

Take the cream cheese filling mixture and use a spatula to spread each portion gently over the top of the pastry pieces, leaving the frame all the way around

Take the asparagus pieces and snap them in half

Crack an egg into a mug, whisk gently with a fork, wipe hands

Put the stems of asparagus on top of the cheese, sharing them out between the 4 tarts

Glaze the edges of the pastry by brushing with the egg using a pastry brush

Using oil and pastry brush, drizzle oil all over the top of the asparagus tarts. Ask a grown up to put them into an oven at 200° C for 25 minutes until risen and golden. Allow to cool a little before serving