tarte fraîcheur

Name: tarte fraîcheur
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 7-10 Tbsp Pour 4 pers; 1 pure butter" puff pastry ready to use; 4 slices of local ham (Bayonne or Serrano); 1 botte d'asperges vertes; 50 g de roquette; 250 g de chèvre frais; 7-10 Tbsp huile d'olive; 7-10 Tbsp sel et poivre

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

7-10 Tbsp Pour 4 pers
1 pure butter" puff pastry ready to use
4 slices of local ham (Bayonne or Serrano)
1 botte d'asperges vertes
50 g de roquette
250 g de chèvre frais
7-10 Tbsp huile d'olive
7-10 Tbsp sel et poivre

Directions

1
1 Preheat the oven to 210 °C (th 7). Roll out the puff pastry, cut it into 4 squares. Place them on the baking sheet covered with baking paper. Prick them with a fork.
2
2 Cover the pulp squares with baking paper and put weight on them (except for the edges). Bake for 10/12 minutes. Remove the weight and paper, extend cooking time by 5 minutes. Let cool.
3
3 Wash the asparagus, steam them for 10 minutes. Cut them in half lengthwise, then in sections. In a bowl, mix the goat's cheese with salt and pepper, spread it over the tart bases. Add the asparagus
4
4 Cut the ham into pieces and grill them in a dry frying pan. Wash and dry the arugula. Spread the arugula and the ham over the salad and drizzle a little oil over it. Season with salt and pepper and serve
5
Preparation time approx. 1 hour 10 minutes