Asparagus tarts with goat's cheese Recipe
Ingredients
1/2 cup fresh basil leaves
2 bunches asparagus, trimmed
1/2 cup basil pesto
4 slices prosciutto, grilled, torn
60g goat's cheese, crumbled
2 sheets frozen puff pastry, thawed, halved
1/4 cup olive oil
1 onion, thinly sliced
2 tomatoes, chopped
Balsamic glaze, to serve
Asparagus tarts with goat's cheese Recipe
Method
Step 1
Preheat oven to 200C. Line 2 oven trays with baking paper.
Step 2
Cut each pastry sheet in half. Arrange on prepared trays, folding in sides to form a 1cm border. Bake for 10-15 mins until puffed and golden. Flatten centre with palm of hand.
Step 3
Meanwhile, heat half the oil in a frying pan on medium. Saute onion for 6-8 mins until tender and golden. Add tomato and cook for 1 min. Remove from heat, stir in half the basil and season to taste. Transfer to a bowl.
Step 4
Heat remaining oil in same pan. Saute asparagus for 1-2 mins, turning until just tender.
Step 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.
Ingredients
1/2 cup fresh basil leaves
2 bunches asparagus, trimmed
1/2 cup basil pesto
4 slices prosciutto, grilled, torn
60g goat's cheese, crumbled
2 sheets frozen puff pastry, thawed, halved
1/4 cup olive oil
1 onion, thinly sliced
2 tomatoes, chopped
Balsamic glaze, to serve
Asparagus tarts with goat's cheese Recipe
Method
Step 1
Preheat oven to 200C. Line 2 oven trays with baking paper.
Step 2
Cut each pastry sheet in half. Arrange on prepared trays, folding in sides to form a 1cm border. Bake for 10-15 mins until puffed and golden. Flatten centre with palm of hand.
Step 3
Meanwhile, heat half the oil in a frying pan on medium. Saute onion for 6-8 mins until tender and golden. Add tomato and cook for 1 min. Remove from heat, stir in half the basil and season to taste. Transfer to a bowl.
Step 4
Heat remaining oil in same pan. Saute asparagus for 1-2 mins, turning until just tender.
Step 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.
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