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Cheese, prosciutto & asparagus puff pastry tart
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by Martha Collison
Plain flour, for dusting
320g pack all-butter puff pastry sheet
150g soft goat’s cheese
100g crème fraîche
230g pack asparagus
½ x 80g pack prosciutto crudo
2 tsp clear honey
Thyme leaves, to garnish
1. Preheat the oven to 190°C, gas mark 5 and lightly flour a large baking tray. Unroll the puff pastry onto the tray and use a sharp knife to carefully score a border all the way around, about 2cm in from the edge.
2. Prick the centre all over with a fork, then place a piece of baking parchment cut to the same size as the inner rectangle onto the centre. Weigh down with a smaller baking tray, or simply cover the parchment with baking beans. Bake for 15 minutes, then remove the weights and parchment and bake for a further 5 minutes.
3. Meanwhile, mix together the goat’s cheese, crème fraîche and some ground black pepper until smooth. Prepare the asparagus by snapping off and discarding the woody ends, aiming for each piece to be roughly the same length.
4. Spread the cheese mixture over the pastry base, avoiding the border. Loosely wrap the asparagus in strips of prosciutto, then nestle them on top of the cheese, all the pieces aligned in the same direction. Bake for 15-20 minutes, until the asparagus is tender and the pastry crisp. Drizzle with honey, sprinkle with thyme and serve.
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