Asparagus and Parma Ham Tart
Recipe by Benecol Chef
15m Prep
20m Cook
1.7 per serving
Very versatile as a lunch, starter or main meal
Serves 4
Serving Info:
One serving contains 1.7g of your daily
requirement of 1.5-2.4g of plant stanols
Ingredients:
- - 350g asparagus, trimmed
- - 15g Benecol® Olive Spread
- - 2 red onions, thinly sliced
- - 1 egg, beaten
- - 120g Benecol® Light Cream Cheese Style Spread
- - 1 tsp dried thyme or 1 tbsp fresh leaves
- - Black pepper
- - 15g Benecol® Buttery Spread, melted
- - 6 x 22.5g sheets filo pastry
- - 4 x 10g slices Parma ham
- - 1 tsp sesame seeds
-
- Green salad to serve
Method:
- Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Bring a pan of water to the boil and steam the asparagus over the top for 2-3 minutes until just tender. Place in a bowl of cold water to stop the cooking.
- In a large frying pan melt Benecol® Olive Spread, add the onions and cook over a medium heat for 10-15 minutes until really soft and beginning to caramelise. Remove from the heat and leave to cool slightly.
- Beat together the egg, Benecol® Light Cream Cheese Style Spread and thyme. Season with black pepper.
-
Brush a little of the Benecol® Buttery Spread over an 22x32cm swiss roll tray and lay the filo sheets so that they overlap, brushing each with the Benecol® Buttery Spread. Spread the Benecol® Light Cream Cheese Style Spread mixture over the base, top with the asparagus, scatter over the ham and onions and finally sprinkle with the sesame seeds. Bake for 10-15 minutes until the pastry is crispy. Serve with a crisp green salad.
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Nutrition Information
Per serving (277.3g)
Suitable for vegetarians
Plant Stanol intake (g)
1.7
Energy (kJ/kcal)
1822/436
Protein (g)
25.0
Carbohydrate (g)
53.6
of which sugars (g)
10.5*
Fat (g)
13.7
of which saturates (g)
2.5*
of which mono-unsaturates (g)
6.9*
of which poly-unsaturates (g)
2.6*
Salt (g)
1.8*
Fibre (g)
3.9*
* Indicates estimated value in nutrition table