Asparagus, gruyère & prosciutto tart

An exquisite asparagus, gruyère & prosciutto tart for sharing with friends and family.
asparagus, gruyère & prosciutto tart
1H 20M


Asparagus salad


1.Make parmesan pastry. Process flour, butter and parmesan until crumbly. Add egg yolk and enough of the water to make ingredients come together. Turn dough onto a floured surface; knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
2.Oil a 12.5cm x 35cm (5-inch x 14-inch) rectangular loose-based tart tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and sides; trim edges. Place on an oven tray; refrigerate 30 minutes.
3.Preheat oven to 180°C/375°F.
4.Line pastry case with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 15 minutes. Increase oven to 200°C/400°F.
5.Meanwhile, melt butter in a medium frying pan; cook asparagus over medium heat, stirring, 5 minutes or until tender. Remove from pan. Whisk eggs, cream and herbs together in a large jug. Arrange asparagus in rows in pastry case, allowing the ends to stick out over the rim. Pour egg mixture over asparagus; sprinkle with gruyère.
6.Bake tart 30 minutes or until filling is just set. Stand 10 minutes.
7.Meanwhile, make asparagus salad. Using a wide vegetable peeler or mandoline, peel green and white asparagus into long thin ribbons. Tear prosciutto slices into thirds. Place asparagus and prosciutto in a bowl with parmesan and feta; toss gently to combine.
8.Serve tart topped with asparagus salad.

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