Savory tart with maple syrup asparagus and prosciutto
Sautéed asparagus, goat cheese, and puff pastry
Al dente boiled asparagus sautéed in a pan with nutmeg and Gold maple syrup. Underneath, puff pastry, slices of goat cheese and a mixture of eggs, Greek yogurt, milk and Parmesan.
Arrange the asparagus in a row or in a fan shape; the leftover pastry becomes decoration.
35 min
Preparation time
According to
Category
Low
Difficulty
8-inch mold
What you need
Serves 4, in a 20 cm mold.
1 roll of round puff pastry
1 bunch asparagus
2-3 slices of cured ham
6 slices of goat cheese
Salt, pepper, and nutmeg to taste.
Grated Parmesan
1 tablespoon of Pure Gold maple syrup
2 large eggs
2 tablespoons of Greek yogurt
A drop of milk
Seven steps
Asparagus
Wash, clean, and boil them al dente in boiling water. Drain and sauté them in a pan with a drizzle of oil, salt, pepper, and nutmeg.
The syrup
Once they start sizzling, add the maple syrup, sauté for a few minutes, then turn off the heat.
The compound
In a bowl, whisk together eggs, Greek yogurt, milk, and Parmesan cheese.
The puff pastry
Roll out the dough with a rolling pin and line a 20 cm tin. Set aside the leftover pastry.
The cheese
Prick the bottom with a fork and place the goat cheese slices on top.
Fill in
Cover with the egg mixture, level, and add the diced prosciutto.
Decorate and bake
Arrange the asparagus in a row or fan shape, decorate with leftover pastry strips, and bake at 180 °C until golden brown.
Two things to know
The prosciutto goes inside, not on top. On the surface, it dries out in the oven: in the filling, it remains soft.
Recipe by Marianna Manzi, blogger for the Saygood network.
The ingredient
The variety used in this recipe. Gold, delicate taste: sweet and light, it doesn't overpower the other ingredients.
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