Name: Prosciutto, asparagus, leek and ricotta tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 40 gram butter; 1 leek, trimmed and sliced into 5mm rounds; 1 1/2 teaspoon thyme leaves; 2 frozen puff pastry sheets, thawed and halved; 1 bunch asparagus, trimmed and cut into thirds; 200 gram ricotta; olive oil spray; sea salt and cracked black pepper; 6 slices prosciutto, torn in half; leafy green salad, to serve

Ingredients

40 gram butter

1 leek, trimmed and sliced into 5mm rounds

1 1/2 teaspoon thyme leaves

2 frozen puff pastry sheets, thawed and halved

1 bunch asparagus, trimmed and cut into thirds

200 gram ricotta

olive oil spray

sea salt and cracked black pepper

6 slices prosciutto, torn in half

leafy green salad, to serve

Method

1.Preheat oven to 220°C (200°C fan). Line trays with baking paper.

2.Melt butter in frying pan over medium heat. Add leek rounds and thyme to pan and fry for 5 mins on one side only, until just starting to colour. Set aside.

3.Assemble tart; lay two pastry halves on each baking tray. Carefully top with leek (cooked side up for presentation), asparagus and dot with pieces of ricotta, leaving a 1cm border around the edge. Spray with a little olive oil and season.

4.Bake tarts in oven for 25 mins, until pastry is puffed and golden.

5.Remove from oven, place on serving plates, top with prosciutto and serve with leafy green salad.

Equipment: Sharp knife; 2 large baking trays; baking paper; frying pan; spatula.
Note

Woman's Weekly Food

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Ingredients

Method

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