Asparagus and goats cheese tart with crispy prosciutto salad

Asparagus and goats cheese tart with crispy prociutto salad



1.Preheat oven 200°C (180°C fan forced). Line two oven trays with baking paper.
2.Cut each pastry sheet in half and place apart on trays. Using a knife lightly score a 1.5cm thick border around edges of each rectangle, without cutting all the way through. Refrigerate while preparing the filling.
3.Mix together the ricotta, thyme, garlic and oil. Season with salt and pepper. Spoon mixture evenly onto pastry rectangles, spreading to fit inside the border.
4.Arrange goat’s cheese and then asparagus evenly over top of ricotta mixture.
5.Brush pastry borders with egg, season tops with salt and pepper and then drizzle with a little oil. Bake tarts for 25 minutes, or until pastry is cooked and golden and asparagus is tender.
6.During the last 15 minutes of cooking time, place prosciutto and tomatoes onto a baking tray. Drizzle with 1 tablespoon of the extra oil, season with salt and pepper. Bake for 10 minutes or until prosciutto is crisp and tomatoes have just softened. Remove from oven and allow to cool slightly.
7.Toss rocket, onion and tomatoes gently in a salad bowl. Whisk vinegar, remaining oil, salt and pepper and drizzle over. Crumble prosciutto and gently toss through.
8.Serve asparagus and goats cheese tart with salad.

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