Ingredients
* 300 g water
* 400 g green asparagus, trimmed
* 1 pack puff pastry (approx. 275 g)
* 1 pack Black Forest ham (approx. 80 g), sliced
* 50 g Parmesan cheese, cut into 3 cm pieces
or
50 g Grana Padano cheese, cut into 3 cm pieces
* 1 garlic clove
* 200 g cream (minimum 30% fat)
* 2 eggs
* ¼ tsp salt
* ¼ tsp ground black pepper
* 1 tsp dried thyme
* 1 tsp grated lemon zest (organic lemon, without the white pith)
Preparation
1. Pour water into the mixing bowl. Place the lower Varoma dish in position, weigh in the asparagus and steam for 10 min / Varoma / speed 2. Remove the Varoma and set the asparagus aside to cool slightly. Empty and dry the mixing bowl.
2. Preheat the oven to 200°C.
3. Roll out the puff pastry slightly and line a tart tin (Ø 26 cm), trimming and patching where needed. Bake for 15 minutes (200°C) or until lightly golden. Meanwhile, cut the ham slices lengthwise in half. Wrap each asparagus spear with a strip of ham and set aside.
4. Place the Parmesan and garlic into the clean, dry mixing bowl and chop 10 sec / speed 10. Scrape down the sides of the bowl.
5. Add eggs, cream, salt, pepper, thyme and lemon zest, then mix 15 sec / speed 3. Pour the mixture onto the pre-baked tart base and arrange the ham-wrapped asparagus on top. Bake for 20–25 minutes (200°C) on the second shelf from the bottom of the oven. Serve warm.
Ewa’s note
A crispy puff pastry tart with green asparagus, smoky ham, and a creamy Parmesan filling. Perfect for brunch or lunch.
