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Asparagus, prosciutto and goat's cheese tart recipe

0 ratings

This savoury tart recipe looks fancy but it's so simple to make. We've used ready-made puff pastry for quickness, topped with seasonal asparagus, caramelised onions, prosciutto and tangy goat's cheese. This makes a lovely lunch if you're hosting friends! See method

Serves 6
Takes 50 mins
326 calories / serving

Ingredients

2 large onions
1½ tbsp olive oil
3g fresh thyme leaves
320g pack puff pastry
1 egg, beaten
2 x 180g packs asparagus, trimmed and halved
1½ tbsp balsamic vinegar
75g Tesco Finest Kidderton Ash goat’s cheese, thinly sliced
3 slices of prosciutto crudo, torn
4 fresh basil leaves, roughly torn

Each serving contains

Energy
1360kj
326kcal 16%
Fat
19g 26%
Saturates
9g 44%
Sugars
8g 8%
Salt
0.9g 14%

of the reference intake
Carbohydrate 27g Protein 10.6g Fibre 4.1g

Method

Preheat the oven to gas 6, 200°C, 180°C fan.
Cut the onions into 2.5cm wedges, arrange on a baking tray and drizzle with 1 tbsp olive oil and the fresh thyme leaves; season.
Unroll the puff pastry on its paper, then trim the edges to make an oval. Transfer the pastry on its paper to a second baking tray and score a 1cm border all the way around. Brush with the beaten egg. Put both baking trays in the oven for 15 mins.
Add the asparagus, 1 tbsp balsamic vinegar and the remaining ½ tbsp olive oil to the tray with the onions. Cook for another 15 mins until the pastry is puffed and golden and the onions are lightly caramelised.
Top the pastry with the onions and asparagus and the goat’s cheese. Return to the oven for 5-10 mins until the cheese is just melted.
Top with the prosciutto crudo, fresh basil leaves and the remaining ½ tbsp balsamic vinegar to serve. The tart is best served immediately but will keep in the fridge for 2 days.

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