Unroll the pastry on to a baking sheet.
Cut the asparagus lengthways in two, arrange in a lattice over the pastry. Keep six pieces back for later.
Break up the cheese into small pieces and dot all over the tart.
Sprinkle over half the dill
Cook in a hot oven 200 ℃ for ten minutes until the pastry is golden and crisp and the cheese melted
Meanwhile blanch the samphire in boiling water for 2 minutes, drain. Chop the left over asparagus into inch long strips, add to the samphire, toss in lemon juice and dress the top of the tart with the combination.
Sprinkle the remaining dill and sumac over the tart.
Slice and serve with a fresh green salad