Fast, fabulous tasting and with the invigorating colours of Summer, this tart is a joy to make, look at, eat, and talk about. The silky and discreetly tangy goat's cheese, accentuated with a light drizzle of lemon juice, softly wraps the juicy roasted asparagus, while the bity rocket adds perky elegance and freshness to each bite. Slice the asparagus finely for your children and they will love it too. A pure foodie fast fix.
Asparagus, goat’s cheese and rocket puff pastry tart
|
Recipe by: adapted from Legumes Verts, les Essentiels de Saveurs, Hachette livres, 2010 Busy:20 min, Total prep time: 25 min Serves: 4 |
Roll the puff pastry out into a square of about 2-3 Â mm thick. Cut the pastry into 4 individual square portions.
With a fork, mix in a small bowl the goat's cheese and cream together, and spread the mixture evenly on the puff pastry squares with the back of a teaspoon.
Shred the ham into coarse strips and spread evenly onto the creamed squares. Toss the asparagus in nice heaps at the center of each square, and finish with the pine nuts, a light drizzle of lemon juice, olive oil, and pepper.
Bake for 15 minutes or until nicely golden (don't leave it too long otherwise the asparagus will dry out).
Just before serving, add a small handful of rocket, a few sea salt flakes and a drizzle of olive oil, and serve immediately.
Bon appetit! :-)
Preheat the oven to 210 degrees and boil some water in a large saucepan. If using entire asparagus, chop the battom inch and peel the skin off the bottom half of the stalks. Once the water is boiling, toss the asparagus into the pan and cook for 1 min. Transfer to a colander and cool them down under cold runny water to stop the cooking. Cut the asparagus in 2(skip this if using tips) and slice each piece in half lenthways.
Roll the puff pastry out into a square of about 2-3 Â mm thick. Cut the pastry into 4 individual square portions.
With a fork, mix in a small bowl the goat’s cheese and cream together, and spread the mixture evenly on the puff pastry squares with the back of a teaspoon.
Shred the ham into coarse strips and spread evenly onto the creamed squares. Toss the asparagus in nice heaps at the center of each square, and finish with the pine nuts, a light drizzle of lemon juice, olive oil, and pepper.
Bake for 15 minutes or until nicely golden (don’t leave it too long otherwise the asparagus will dry out).
Just before serving, add a small handful of rocket, a few sea salt flakes and a drizzle of olive oil, and serve immediately.
Bon appetit! 
The quantities are for a main, divide them by two for 4 starter portions.
You can make this tart vegetarian by replacing the ham with sundried tomatoes.
You can make this tart vegetarian by replacing the ham with sundried tomatoes.
Ingredients
400g puff pastry
1 bunch asparagus, or two bunches asparagus tips
4 large slices of parma ham or 8 small ones (about 80 g)
160 g fresh goats cheese
6 tablespoon (90mL) single cream
4 tablespoons pine nuts
4 small handfuls rocket
A bit of lemon juice
olive oil
Salt and freshly ground pepper
400g puff pastry
1 bunch asparagus, or two bunches asparagus tips
4 large slices of parma ham or 8 small ones (about 80 g)
160 g fresh goats cheese
6 tablespoon (90mL) single cream
4 tablespoons pine nuts
4 small handfuls rocket
A bit of lemon juice
olive oil
Salt and freshly ground pepper
Copyright © 2009 Tasty Diaries. All rights reserved.
