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Asparagus and Gruyere Tart.

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1 sheet frozen buttered puff pastry   

20-24 large fresh asparagus spears

4 thin slices Parma ham (any salty ham will do)    

2 tablespoons (30ml) basil pesto

125 ml Mascarpone cheese 

50 ml fresh cream or milk                                                   

 1 cup grated Gruyere cheese   

 1 egg yolk for egg wash

Method:

  1.  Preheat oven to 220 o C.
  2. Using a knife, mark a 3 cm border on all four sides by running the knife gently along the pastry. Do not cut all the way through. This will allow the outside border to rise creating a ‘dish’ to hold the filling.
  3. Line the inside with the ham. Brush the pesto onto the ham.
  4. Steam asparagus for 2 minutes and  then arrange the asparagus on the ham and pesto base.
  5. Mix mascarpone, grated gruyere and fresh cream and spread half the mixture onto asparagus. Egg wash the pastry case.
  6. Bake for 15 minutes. The border would now have risen. Remove very quickly from the oven, and add the remainder of the cream filling.
  7. Return to the oven to bake for a further 20 minutes until golden brown. (All photography is by food photographer Vaughan Adams.)
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3 Comments Post a comment
  1. Looks and sounds very yummy. Would definitely love to try it out soon…I always get excited when I see fresh asparagus in stores. xx

    October 27, 2011
  2. Tertia Kotzenberg #

    Heard recipe on the radio,sounded delicious!! Trying it out tonight! thanx for something different. I’ll let you know how it turned out!

    October 29, 2011
    • Hi Tertia, so nice to hear someone from Ninas RSG programme. Please let me know how it turns out – it is so easy, and very delish x

      October 31, 2011

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