1.Preheat the oven to hot (220°C/200°C fan forced). Grease 2 oven trays.
2.Cut the pastry sheets in half. Place on oven trays about 4cm apart. Spread 1 tablespoon of the dip evenly over each pastry sheet, leaving a 2cm border.
3.Arrange the asparagus over the dip mixture. Halve or quarter the asparagus lengthways if thick. Top with gouda and then sprinkle with pine nuts.
4.Bake, uncovered, for about 15 minutes or until the pastry is puffed and golden.
5.In a small bowl, combine the tomatoes, garlic and oil. Place on a small baking tray and roast in hot oven for about 5 minutes or until wilted.
6.Top the tarts with roasted tomatoes and black pepper.
These tarts are great served with a green salad.Note