Name: Asparagus tarts with goat cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 sheets frozen puff pastry, thawed, halved; 1/4 cup olive oil; 1 onion, thinly sliced; 2 tomatoes, chopped; 1/2 cup basil leaves; 2 bunches asparagus, trimmed; 1/2 cup prepared basil pesto; 4 slices prosciutto, grilled, torn; 60 gram goat cheese, crumbled; balsamic glaze, to serve

Ingredients

2 sheets frozen puff pastry, thawed, halved

1/4 cup olive oil

1 onion, thinly sliced

2 tomatoes, chopped

1/2 cup basil leaves

2 bunches asparagus, trimmed

1/2 cup prepared basil pesto

4 slices prosciutto, grilled, torn

60 gram goat cheese, crumbled

balsamic glaze, to serve

Method

1.Preheat oven to 200°C. Line 2 oven trays with baking paper.

2.Cut each pastry sheet in half. Arrange on prepared trays, folding in sides to form a 1cm border. Bake for 10-15 minutes until puffed and golden. Flatten centre with palm of hand.

3.Meanwhile, heat half the oil in a frying pan on medium. Sauté onion for 6-8 minutes until tender and golden. Add tomato and cook for 1 minute. Remove from heat, stir in half the basil and season to taste. Transfer to a bowl.

4.Heat remaining oil in same pan. Sauté asparagus for 1-2 minutes, turning until just tender.

5.Spread pesto evenly over pastry bases. Top with an even amount of onion mixture, asparagus, prosciutto, goat cheese and remaining basil leaves. Season to taste. Drizzle with balsamic glaze and serve.

Balsamic glaze is available in selected supermarkets. To make your own, reduce balsamic with a little brown sugar in a pan until syrupy.
Note

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Ingredients

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