4 Fresh Goat Cheeselets
3 Asparagus
8 Slices Parma Ham
100g Panchetta or Bacon Cubes
2 tbsp Tomato Jam
1 egg
2 tbsp milk
Salt & Pepper
Chilli Flakes and chives to Garnish
Olive oil to drizzle
Heat oven to 200c. Roll out the puff pastry sheets and cut from sides eight long strips. Then divide each sheet in 4 equal squares and line the border with the strips to give some height. Bake for 10 minutes. Meanwhile beat the egg and milk together and season with salt and pepper. Take out the pastry cases and press the puffed centre down .
Smear a teaspoon of tomato jam on the base, then arrange half a cheeselet for each tart and sprinkle with few panchetta cubes. Spoon some of the egg mixture on top and arrange few chopped asparagus around. Bake for another 10-15 minutes or until golden. Arrange one parma ham slice on top of each tart then garnish with chives or chilli flakes. Drizzle some olive oil on top and serve with salad.
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