Preparation
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Roll the pastry onto a baking sheet and score a line about 1cm from the edge to create a border. Prick inside the border with a fork.
- Mix the crème fraîche with the mustard and season well. Spread the mixture all over the pastry, keeping within the border, then lay the asparagus over the top in rows.
- Brush the border with the egg and bake for 20 minutes, until risen and lightly golden. Lay the ham slices over the asparagus and return to the oven for a further 5 minutes until crisp.
This asparagus tart recipe makes a delicious light lunch, and is delicious served hot or cold. It would also work well as part of a summer picnic or afternoon tea - pair with a chilled glass of Cimarosa Malborough Sauvignon Blanc.