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Prosciutto, Asparagus and Camembert Tart
- Preparation time
- 15 minutes
- Cooking time
- 10 minutes
2 sheets frozen puff pastry, thawed
2 bunches thin asparagus, trimmed
6 slices prosciutto
125g packet camembert cheese, sliced
¼ cup (60ml) Fountain Mustard Sauce
Salad to serve
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.