Crisp golden pastry, tender asparagus and salty prosciutto are a natural match for Lard Ass Dijon Cultured Butter. Sharp Dijon, roasted garlic, lemon and fresh herbs melt through the Gruyère and crème fraîche as the tarts bake, creating layers of rich, savoury flavour with just enough brightness to keep things fresh. Simple to assemble but impressive on the plate, they're perfect for lunch with a crisp green salad.
INGREDIENTS
1 large sheet butter puff pastry, thawed
60g Lard Ass Dijon Cultured Butter, softened
80g Lard Ass Crème Fraîche
100g Gruyère, finely grated
1 bunch asparagus, woody ends trimmed
80g prosciutto, roughly torn
1 egg, lightly beaten
Freshly cracked black pepper
½ lemon
Flat-leaf parsley, to serve
METHOD
Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper.
Cut the puff pastry into four equal rectangles and arrange them on the prepared tray, leaving space between each. Using a sharp knife, lightly score a 1.5cm border around each rectangle, taking care not to cut all the way through. Prick the pastry inside the borders several times with a fork.
Spread the Lard Ass Crème Fraîche over the centre of each tart, keeping within the scored borders. Dot 40g of the Lard Ass Dijon Cultured Butter over the crème fraîche, then scatter over three-quarters of the Gruyère.
Divide the asparagus between the tarts, trimming the spears if necessary to fit. Tuck the prosciutto loosely around the asparagus rather than laying it flat, then scatter over the remaining Gruyère. Season with freshly cracked black pepper.
Brush the exposed pastry borders with beaten egg.
Bake for 20–25 minutes, until the pastry is puffed and deeply golden, the asparagus is tender and the edges of the prosciutto are crisp.
Remove from the oven and immediately dot the remaining 20g Lard Ass Dijon Cultured Butter over the hot tarts, allowing it to melt into the asparagus and prosciutto.
Finish with a small squeeze of lemon and a scattering of flat-leaf parsley. Serve warm.
TIP
Keep the toppings fairly light so the pastry can rise and crisp properly. If the asparagus spears are particularly thick, halve them lengthways before adding them to the tarts. No tart tins are needed, the scored pastry creates its own crisp, puffed border as it bakes.
