World Cuisine

Prosciutto and Asparagus Tart

cook 30 mins
Tags: Quick eats
  • 125 g (4 oz) asparagus spears, trimmed
  • 1/2 x 375 g (12 oz) sheet of ready-rolled puff pastry
  • 1 tablespoon pesto sauce
  • 50 g (2 oz) thinly sliced prosciutto
  • 4 cherry tomatoes, halved
  • salt
  • Parmesan cheese shavings
  • rocket leaves
  • balsamic syrup
  • Cook the asparagus in a saucepan of lightly salted boiling water for 2 minutes. Drain and rinse under cold water, then drain again.
  • Place the pastry on a baking sheet. Spread the pesto sauce evenly over the pastry, leaving a 1 cm (1/2 inch) border around the edge. Arrange the asparagus on the pesto. Ruffle up the prosciutto and place on the top with the tomatoes.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until the pastry is crisp and golden. Serve warm with Parmesan cheese shavings, rocket leaves and a drizzle of balsamic syrup.
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