Asparagus, ham and mascarpone tarts
Whether you're planning an elaborate menu or simply planning forward for tomorrow Asparagus, ham and mascarpone tarts. This recipe stems from many decades of participating in in the kitchen. I realize that including a few ingredients into your recipe provides depth to what exactly is usually bland. You may be searching for milder meals to produce along with your leftovers. Pleasant and mild Asparagus, ham and mascarpone tarts ideal for post-vacation. The elements within this recipe make your tongue thumping, also have become waist-friendly when you will need a'bite' after a busy trip. Utilizing several substances as alternatives, this soup is filled using a fall and hot flavor which makes it creamy. An ideal Asparagus, ham and mascarpone tarts to heat you up on cold winter days. Ideal for utilizing leftover. Serving size is also a important factor in your daily diet plan. You should compare the sum of this food that you usually eat into the serving size recorded on the tag. Eating significant parts or parts may lead to fat gain.
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How to make Asparagus, ham and mascarpone tarts
Yield = 8Prep time: 0:25
Cook time: 0:28
Total time: 0:53
Ingredients
- 2 frozen puff pastry sheets, thawed
- 30g unsalted butter
- 2 teaspoons olive oil, plus extra to drizzle
- 1 onion, finely chopped
- 150g sliced ham
- 2 teaspoons Dijon mustard
- 250g mascarpone cheese
- 2 bunches asparagus, trimmed, halved
- 1 egg, lightly beaten
- 1/4 cup shaved parmesan
Method
- Step 1 Preheat the oven to 180°C and line 2 trays with baking paper. Cut each pastry sheet into 4 squares, then lightly score a 2.5cm border around the edges of each square with a knife, without cutting all the way through. Place the squares on the trays and chill while you prepare the filling.
- Step 2 Melt butter with oil in a frypan over medium heat and cook onion for 2-3 minutes, stirring, until softened but not coloured. Cool slightly. Finely chop ham in a food processor. Add onion, mustard and mascarpone, then pulse to just combine. Season to taste with salt and pepper.
- Step 3 Spread mixture within the border of each pastry square, then top with asparagus pieces, alternating tips and ends. Drizzle with oil and season with salt and pepper. Brush pastry borders with egg, then bake tarts for 20-25 minutes until pastry is golden and asparagus is tender. Top with parmesan and serve with a rocket salad if desired.
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