Asparagus Puff Pastry Tart with Leeks and Serrano Ham
Flaky individual puff pastry tarts with a herbed crème fraîche base, spring asparagus, leeks, Parmesan, and silky Serrano ham draped over the top. A beautiful spring lunch on the table in under an hour.
Ingredients
- 2 sheet all-butter puff pastry each cut into 4 equal squares
- 150 g crème fraîche
- 1 egg
- 1 tsp dried Italian herbs
- Salt and black pepper to taste
- 1 bunch fresh asparagus woody ends removed, cut into 2.5cm (1 inch) pieces
- 1 to 2 leeks cleaned and sliced into thin rounds
- 60 g Parmesan cheese freshly grated, plus extra for finishing
- 8 to 10 slices Serrano ham
Instructions
- Preheat oven to 200°C (180°C fan / 400°F). Line a baking tray with parchment paper.
- Score a 1 cm border around each pastry square without cutting through. Prick the center all over with a fork.
- Whisk together crème fraîche, egg, Italian herbs, salt, and pepper until smooth.
- Spread the crème fraîche mixture over the center of each square, within the scored border.
- Top with asparagus pieces and leek rounds. Finish with a generous grating of Parmesan.
- Bake for 10-15 minutes until golden, puffed at the edges, and the filling is just set.
- Remove from oven and immediately drape a slice of Serrano ham over each tart. Grate over extra Parmesan and serve.