Goat Cheese, Asparagus And Prosciutto Tarts - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed
1 bunch asparagus, trimmed and cut into 3 inch lengths
3 tbsp olive oil
4 slices prosciutto
9 oz soft goat cheese
1-2 tbsp milk
2 oz arugula leaves
2 tbsp white wine vinegar
1 tsp Dijon mustard

Preparation

Preheat the oven to 425\u00b0F. Cut the puff pastry into 6 equal pieces. Place on a baking sheet lined with parchment paper and prick all over with a fork. Bake for 10 to 15 mins or until puffed and golden. Transfer to a wire rack and set aside to cool.
Meanwhile, boil the asparagus for 5 mins or until just tender. Drain and refresh under cold water. Heat 1 tbsp of the oil in a skillet on high heat. Cook the prosciutto until crisp. Drain on paper towels and break into smaller pieces.
Mix the goat cheese with the milk and season with salt and freshly ground black pepper. Spread the cheese on the baked puff pastry pieces. Toss the asparagus and arugula leaves in a bowl with the remaining 2 tbsp oil and the vinegar and mustard and season to taste. Pile on top of the cheese and top with the prosciutto.