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Ingredients

150g ctn spreadable chive and onion cream cheese
2 bunches baby asparagus
2 sheets puff pastry
10 slices prosciutto
175g pkt Vine Sweet Minicaps, quartered, seeded
Beetroot relish, to serve

Method

Step 1 Preheat oven to 200°C/180°C fan forced.
Step 2 Stack pastry sheets on top of each other and press to seal. Use a knife to make a 1cm-thick border around edges (don’t cut all the way through). Use a fork to prick the base (don’t prick the border). Place on a lined baking tray. Bake for 10-15 minutes or until golden.
Step 3 Place the asparagus and Minicaps on a lined baking tray. Spray with oil and season. Bake for 10-15 minutes or until just tender. If the tart centre is puffed, press it down gently. Spread cream cheese over the tart base. Top with asparagus, Minicaps and prosciutto. Serve with beetroot relish.

Antipasto tart

How to make Antipasto tart

Ingredients

Method