Asparagus, prosciutto and goat's cheese tart recipe
Created by The Tesco Recipes team
This savoury tart recipe looks fancy but it's so simple to make. We've used ready-made puff pastry for quickness, topped with seasonal asparagus, caramelised onions, prosciutto and tangy goat's cheese. This makes a lovely lunch if you're hosting friends!
See method- Serves 6
- Takes 50 mins
- 326 calories / serving
Ingredients
- 2 large onions
- 1½ tbsp olive oil
- 3g fresh thyme leaves
- 320g pack puff pastry
- 1 egg, beaten
- 2 x 180g packs asparagus, trimmed and halved
- 1½ tbsp balsamic vinegar
- 75g Tesco Finest Kidderton Ash goat’s cheese, thinly sliced
- 3 slices of prosciutto crudo, torn
- 4 fresh basil leaves, roughly torn
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Shop ingredientsEach serving contains
- Energy
- 1360kJ 326.0kcal
- Fat
- 19g
- Saturates
- 9g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 27.0gProtein 10.6gFibre 4.1g
Method
- Preheat the oven to gas 6, 200°C, 180°C fan.
- Cut the onions into 2.5cm wedges, arrange on a baking tray and drizzle with 1 tbsp olive oil and the fresh thyme leaves; season.
- Unroll the puff pastry on its paper, then trim the edges to make an oval. Transfer the pastry on its paper to a second baking tray and score a 1cm border all the way around. Brush with the beaten egg. Put both baking trays in the oven for 15 mins.
- Add the asparagus, 1 tbsp balsamic vinegar and the remaining ½ tbsp olive oil to the tray with the onions. Cook for another 15 mins until the pastry is puffed and golden and the onions are lightly caramelised.
- Top the pastry with the onions and asparagus and the goat’s cheese. Return to the oven for 5-10 mins until the cheese is just melted.
- Top with the prosciutto crudo, fresh basil leaves and the remaining ½ tbsp balsamic vinegar to serve. The tart is best served immediately but will keep in the fridge for 2 days.
- See more Seasonal recipes
