roasted asparagus & creme fraiche tart with crispy prosciutto garnish

Ingredients :

1 Empire Pastry Puff Pastry Sheet, thawed

200ml crème fraiche

3 eggs

2 spring onions, finely chopped

1tsp finely grated lemon zest

sea salt & freshly ground pepper

400g fresh asparagus spears, stalks trimmed

olive oil

6-8 thin slices prosciutto

Method :

Step 1: Pre-heat oven to 180°C.

Step 2: Place pastry sheet (with its baking paper) into a tart tin with the pastry going 2cm up the side. Prick the base all over with a fork.

Step 3: Whisk together the crème fraiche, eggs, spring onion, and lemon zest. Season with the sea salt and freshly ground black pepper.

Step 4: Pour filling into prepared pastry and bake for 10-15 minutes until the filling is starting to set.

Step 5: At the same time, lightly toss the prepared asparagus in olive oil to coat and season lightly. Bake for 10-15 minutes until half cooked.

Step 6: Remove the tart from oven and carefully lay the asparagus spears on top of the filling.

Step 7: Bake tart for another 25 minutes approx. until the pastry is puffed and golden and the filling is set.

Step 8: Place the prosciutto slices on an oven try lined with baking paper, brush lightly with olive oil and bake, turning once or twice until crisp (approx. 10 minutes).

TO SERVE:

Scatter crispy prosciutto slices on top of the cooked tart and serve with a fresh green salad.

NOTES:

Drape tart with slices of smoked salmon as an alternative to the prosciutto.

Serves 4-6