Dinner's On! by Barry Lewis

Author:Barry Lewis
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2014-03-13T16:00:00+00:00

Parma Ham, Artichoke & Asparagus Tart

This super-speedy tart is a great no-fuss recipe to rustle up in a hurry; it’s got a lovely tangy pesto vibe running through it balanced with the textures of Parma ham, asparagus and artichoke. Topping with fresh mint and Parmesan just completes the dish and will hit the spot if you need a quick fix. Super customisable, try it like this then tweak it your way.

Difficulty

Ready in 30 Minutes

Serves 4

small pack ready-rolled puff pastry

3 tbsp green pesto

8 thin asparagus spears

small jar artichoke chunks, drained

6 strips of Parma ham

1 egg, beaten

roughly 4 tbsp frozen peas, thawed

fresh mint leaves, picked

handful of Parmesan shavings

To serve:

salad

1. Preheat the oven to 190°C/170°C fan/375°F/Gas mark 5. Roll out the puff pastry to approximately 30 x 22cm so it fits snuggly into a baking tray, then cut away any excess. With a knife, lightly score a border around the edge of the pastry about 2½cm all the way round.

2. Spoon on the pesto, smearing it evenly over the pastry up to the borderline.

3. Top the pesto base with the asparagus, artichokes and Parma ham – make it look as flashy as you like! Brush the untouched border with beaten egg and bake in the oven for 10 minutes before adding the peas. Return to the oven and bake for a further 5 minutes or so until the pastry is golden brown and risen.

4. Remove from the oven, sprinkle over the mint and the Parmesan shavings. Serve up with a side salad of your choice.

Why not try...

There is no end to what you can do here – red pesto with a load of vegetables and tomatoes with a sort-of Mediterranean vibe would be really good.

Barry’s Tip

You can make this without a border if you prefer, taking the ingredients all the way out to the edges, almost like a pastry flatbread.

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