Ingredients:
- 2 sheet puff pastry, cut into 10cm rounds
- 250 gm leftover Christmas ham, sliced thin
- 8 spears asparagus
- 150gm soft sheep’s cheese
- 150gm cream cheese
- 1tsp Dijon mustard
- 1 tsp fresh thyme leaves
- 1 egg beaten for egg wash
- Cracked pepper
Method:
Pre heat oven to 200°C, Bring a pot of salted water to the boil and cut each asparagus into 3 smaller lengths.Drop into the water for 10 seconds and then plunge into iced water to stop cooking.
Crush the sheep’s cheese with a fork and then add in the cream cheese, thyme leaves, a touch of cracked pepper and finally fold through the shaved Christmas ham.
Take a fork and prick 4 or 5 scores into the center of the puff pastry, leaving a 1cm ring around the outside of the disc.
Pile mixture into the center of the pastry disk, then lay 3 pieces of asparagus over the top of each tart.
Eggwash the outside of the pastry disk.
Bake on 200°C for 12 minutes or until golden.
