|375 g g||ready rolled puff pastry ready rolled puff pastry|
|100 g g||crème fraîche crème fraîche|
|1.5 tbsp tbsp||wholegrain mustard wholegrain mustard|
|300 g g|| asparagus
(washed, woody ends trimmed)
|4 slices slice||Parma ham Parma ham|
Asparagus and Parma ham tart
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.
- 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.