Ham, Asparagus & Mascarpone Tarts

I like recipes that are simple to make and the end result is that the food tastes good! This dish is no exception. Mascarpone is a triple cream cheese and originated in the south west of Milan between the late 16th and early 17th centuries. Mascarpone, which is most often associated with tiramisu, is also good for cheesecakes, flans and savory dishes. For more recipes using mascarpone, click here. This recipe is adapted from ABC’s Delicious magazine.

Makes 8
2 frozen puff pastry sheets, thawed
30g unsalted butter
2 teaspoon olive oil, plus extra to drizzle
1 onion, finely chopped
150g sliced ham
2 teaspoons Dijon mustard
250g mascarpone cheese
2 bunches asparagus, trimmed and halved
1 egg, lightly beaten
1/4 cup shaved Parmesan

Preheat oven to 180c and line two trays with baking paper. Cut each pastry sheet into 4 squares, then lightly score a 2.5cm border around the edges of each square with a knife, without cutting all the way through. Place the squares on the trays and chill while your prepare the filling.

Melt butter with oil in a frying pan over medium heat and cook onion for 2-3 minutes, stirring, until softened but not colored. Cool slightly. Finely chop ham in a food processor. Add onion, mustard and mascarpone, then pulse to just combined. Season to taste with salt and pepper. Spread mixture within border of each pastry square, then top with asparagus pieces. Drizzle with oil and season. Brush pastry borders with egg, then bake tarts for 20-25 minutes until pastry is golden and asparagus tender. Top with parmesan shavings.

The Culinary Chase’s Note: This is a nice light snack which would go nicely with a rocket salad. If you have any mascarpone filling left over, use it to stuff button mushrooms (stems removed) and grill until bubbly! Delicious!