Asparagus & Prosciutto Tart
An Original Recipe by Not Quite Nigella
Serves 4 (with a side salad as an entree)
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1 sheet ready rolled puff pastry
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1 bunch of asparagus (about 14-16 spears)
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75g/2.5 ozs thinly sliced prosciutto
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75g/2.5 ozs cream cheese, softened
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A little oil to drizzle
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1 beaten egg to glaze (optional)
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salt and pepper to taste
Step 1 - Preheat oven to 220C/440F. Line a tray with parchment paper and take out the puff pastry from the freezer. With a ruler and a butter knife (not a particularly sharp one) score a line about one centimetre/half an inch around the edge making sure that you don't cut through the pastry. Prick the centre with a fork all over and then spread with the cream cheese. I find this done easiest if I just microwave the cream cheese for about 10-15 seconds in the microwave to make it very spreadable. Spread it with an angled spatula or a knife avoiding the outside border area. Bake in the oven for 5 minutes.
Step 2 - Meanwhile, get rid of the woody ends by snapping off the ends of the asparagus. Asparagus will naturally snap at the right point towards the end so just bend and it will snap-discard the woody ends. Heat a saucepan of water and blanch the asparagus for 1-3 minutes (I did mine for 2-3 as they were larger asparagus spears). Drain under cold water to stop further cooking or place in an ice bath.
Step 3 - Take out the pastry from the oven and top with prosciutto wrapped asparagus. I alternate one spear of regular asparagus and then one spear of it wrapped in prosciutto-I know there really isn't any such thing as too much prosciutto but I think a light touch is good here but by all mean buy double the prosciutto and wrap each spear if you desire (although go a bit lighter on the salt at the end if you do that). Drizzle with some oil and brush the edges with egg glaze if desired. Bake in the oven for 10 minutes until the pastry is golden. Serve with a salad and season with salt and pepper.