Asparagus, prosciutto and pecorino tart

Week 3, session 2

The pastry for this recipe is so short and crispy. It’s great! The filling is rather rich though but I loved making this and will try this again with diffent fillings.

I’m excited about thinking about the possibilities – roasted med veg and feta; asparagus and smoked salmon; mushroom, broccoli and stilton…

What I learnt from this session is that you can add chopped up herbs to the pastry before bringing it together. It makes all the difference and I’m going to test my flavour pairing skills by matching herbs with fillings.

Will need to have a short (pun unintentional) pastry break first though for the sake of my waistline and arteries 😬