Asparagus and ham tart

This speedy tart uses a sheet of ready-rolled shortcrust pastry for ease and speed

Ingredients

Instructions

1. Preheat the oven to 210°C, gas 8. Place a large baking tray in the oven to get hot. Unroll the pastry sheet and roll out slightly on a sheet of baking paper to make it square, then trim to a large circle (you can use a plate to cut around).
2. Lightly beat 1 egg in a mixing bowl and combine with the Quark, lemon zest and thyme, seasoning to taste.
3. Halve the asparagus stalks lengthways (unless they are thin), then toss with half the olive oil and some seasoning to coat.
4. Spread the soft cheese filling in the centre of the pastry disc, leaving a 3 cm border around the edge. Scatter over the ham hock and spring onions and top with the asparagus. Fold in the pastry border, leaving most of the filling exposed.
5. Lightly beat the remaining egg and use to brush the pastry edges. Slide the tart onto the preheated baking tray and bake for about
   20 minutes or until golden and crisp. Sprinkle with the pine nuts.
6. Meanwhile, toss the salad leaves with a squeeze of lemon juice and the remaining olive oil. Serve with the sliced tart.

Nutrition