ASPARAGUS & HAVARTI GALETTE WITH PROSCIUTTO
2 sheets pre rolled savoury flaky pastry - thawed but still cold
1 egg - beaten
1 pack havarti
1 bunch asparagus
1 pack prosciutto
thyme to garnish
1 c balsamic vinegar
1 tspn honey
Place the balsamic vinegar and honey in a saucepan and reduce by half till thick & syrupy. Set aside to cool.
Break woody stems off the bottom of the asparagus stalks, and blanch in boiling water with 1 tspn of sugar for 1 minute. Drain and plunge asparagus into iced water.
Preheat oven to 200°C (400°F). Cut each sheet of pastry into 4 squares. Score an 8mm border around each pastry square being careful not to cut through the pastry. Prick the inside square with a fork, and glaze the outside border with the beaten egg. Place the pastry on a baking tray lined with baking paper and cook in the oven for 10 - 12 mins until puffed and starting to colour.
While the pastry is cooking thinly slice the havarti. Drain the asparagus and dry with a paper towel. Cut the asparagus to the right length to fit into each pastry square. Once the pastry is puffed and lightly coloured remove from oven and gently push down any inside squares that have puffed up. Lay slices of harvarti in each pastry square followed by the cut asparagus. Return the pastry squares to the oven until the cheese starts to melt and the pastry has browned approx 6 - 8 mins.
Remove from oven and top with strips of prosciutto and thyme sprigs. The galettes can be served warm or cold with the Balsamic glaze.
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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015