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Prosciutto, Asparagus and Camembert Tart

 Prosciutto, Asparagus and Camembert Tart
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Prep Time
15 minutes
Cook Time
10 minutes
Servings
4 servings
What You Need
2 sheets frozen puff pastry, thawed
2 bunches thin asparagus, trimmed
6 slices prosciutto
125g packet camembert cheese, sliced
3 eggs
¼ cup (60ml) Fountain Mustard Sauce
Salad to serve
Make It
Tap or click steps to mark as complete
Place pastry sheets on two greased oven trays. Fold edges of pastry sheets over to form a 1cm border.
Cook in a very hot oven (240°C) for about 5 minutes, or until lightly browned. Remove. Using a tea towel, carefully press down on centre of pastry to flatten. Reduce oven to hot (200°C).
Arrange asparagus over bases. Top with camembert and pancetta. Whisk eggs and Fountain mustard sauce together in a jug. Pour carefully over filling.
Return to the hot oven. Cook for about 10-15 minutes, or until egg mixture is set. Serve with salad if desired.