Asparagus, zucchini and prosciutto tart

This delicious tart makes the most of that summer favourite - asparagus - and is perfect for a Sunday afternoon spread to entertain friends...

Ingredients

1 bunch asparagus, ends snapped off
2 zucchini
1 tbsp olive oil
1 1/2 sheets butter puff pastry
1/2 cup tomato pasta sauce
1/2 cup shaved parmesan cheese
100g thinly sliced prosciutto, roughly chopped
1 egg yolk, lightly whisked
1/2 cup basil leaves

Method

Preheat oven to 220 C. Brush the asparagus with oil and place on a bbq or hot plate and cook until just tender. Slice the zucchini lengthways with a vegetable peeler and lightly cook with the asparagus.
Place the puff pastry on an oven tray to form a 33 cm long rectangle.
Mark a 1 cm edge around the edge of the pastry with a sharp knife but don't cut completely through.
Spread the pasta sauce over the pastry within the 1 cm edge and cover with asparagus and zucchini.
Scatter with prosciutto and parmesan. Brush the edge with egg if desired. Bake for 15 minutes until pastry is puffed and golden. Scatter with basil leaves before serving.

With thanks to www.foodlovers.co.nz for this delicious recipe!

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