Super speedy supper
Looking for a quick, tasty lunch? Try this beautiful asparagus and prosciutto tart, courtesy of Cotswolds chef and organic foodie Kathy Slack.
Spring, is that you? With the weather finally on the turn, we fancy something a little fresher on the menu – especially as we’re all missing our standard restaurant scoffs (*sob*). Luckily, organic queen of the Cotswolds Kathy Slack from Gluts & Gluttony has whipped up a seasonal recipe that’s ideal for some al fresco dining in the garden. Can’t get hold of prosciutto or quail eggs at the mo? Sub with any eggs or ham you can get your hands on.
Asparagus tart with quails egg and prosciutto ham
A beautiful spring tart which looks glitzy on the plate but is super simple to make. This recipe is a brilliant way to make a hero of the asparagus harvest.
- ½ a 325g sheet of ready-rolled all-butter puff pastry
- 1 tbsp crème fraiche
- 6-8 asparagus spears
- 2 slices prosciutto ham, torn into small pieces
- Drizzle of olive oil
- 1 tbsp milk
- 6 quails’ eggs
- A few herbs to serve
Pre-heat the oven to 210C.
Cut the pastry sheet in half so you have 2 rectangles and place them on a lined baking tray. Score a line around the sheet 1cm in from each edge of the sheet to create a border. This is your crust. Prick the scored rectangle in the middle of the sheet with a fork to stop it puffing up when cooked.
Trim the ends off the asparagus so the spears fit into the scored rectangle then cut them lengthways into halves (or thirds if they’re really thick).
Remove the woody stubs from the leftover asparagus ends and chop what’s left very finely. Mix these choppings with the crème fraiche and a pinch of salt.
Spread the crème fraiche mixture over the centre of each tart. Make sure you go right up to the scored border but not over it. Next, lay the asparagus spears on top of the crème fraiche, tucking in pieces of prosciutto haphazardly as you go. Drizzle a little olive oil over the asparagus and brush the pastry border with milk. Transfer the tarts to the oven.
After 15 minutes remove the tarts and break 3 quails’ eggs onto each tart. If you can create a little divot in amongst the asparagus for the eggs then they will sit neatly rather than spread everywhere. I find it easiest to break an egg into a small ramekin then tip it onto the tart. Drizzle each yolk with a little olive oil then return to the oven for 3-4 minutes or until the white is set.
Remove from the oven, top with a handful of herbs and serve.
Thanks to Gluts & Gluttony for this recipe.