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Asparagus, Zucchini and Prosciutto Tart
Posted By Helen Jackson On January 25, 2010 @ 11:52 pm In Lunch Recipes,Recipes | 1 Comment
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 and 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 for a glossy finish. Bake for 15 minutes until pastry is puffed and golden. Scatter with basil leaves before serving.
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