Asparagus Prosciutto Tart

21:14
ASPARAGUS AND PROSCIUTTO TART


Asparagus and prosciutto tart is such a flavoursome, easy dinner. It’s a great option for a dinner party too - just cut the baked tart into smaller squares.


INGREDIENTS

 TART
2 frozen puff pastry sheets (300g/10.6oz)
2 eggs
2/3 cup lite cream cheese (160ml)
125 g grated tasty cheddar cheese (4.4oz)
30 thin asparagus spears (200g)
70 g prosciutto (2.5oz)
1 Tbsp sesame seeds
1 tsp poppy seeds (optional)

SALAD
60 g rocket (2.1oz)
1 large avocado
1/3 cup sliced sundried tomatoes (50g)
1 1/2 Tbsp olive oil
1 1/2 Tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp sugar



INSTRUCTIONS
PREPARE TARTS
  1. Get pastry sheets out of freezer to defrost. Preheat oven to 190ºC (375ºF) fan bake and line one or two oven trays with baking paper (depending on how well your sheets of pastry fit on the trays).
  2. Whisk together eggs, cream cheese and cheddar cheese and season with salt and pepper. Trim any dry ends off the asparagus.
  3. Place pastry sheets on prepared trays and fold the edges over a little to form a 1cm border (this helps to stop the filling escaping). Divide egg mixture between the sheets and carefully spread out. Top with asparagus then prosciutto. Sprinkle sesame and poppy seeds (if using) over the top. Bake for 25 minutes, until pastry is golden and egg mixture is set.


 PREPARE SALAD

  1. Meanwhile, divide rocket between individual serving plates. Slice avocado and place on top of rocket together with the sundried tomatoes.
  2. Whisk together oil, lemon juice, mustard and sugar. Season with a little salt and pepper, then drizzle over the salad.


 SERVE
  1. Remove tart from oven and leave to rest for a couple of minutes, then slice into wedges and serve with salad.