30g unsalted butter
2 tsp olive oil, plus extra to drizzle
1 onion, finely chopped
150g sliced ham
2 tsp Dijon mustard
250g mascarpone cheese
2 bunches asparagus, trimmed, halved
1 egg, lightly beaten
¼ cup shaved parmesan
Preheat the oven to 180°C and line 2 trays with baking
paper. Cut each pastry sheet into 4 squares, then lightly score a 2.5cm border
around the edges of each square with a knife, without cutting all the way
through. Place the squares on the trays and chill while you prepare the
filling.
Melt butter with oil in a frypan over medium heat and cook
onion for 2-3 minutes, stirring, until softened but not coloured. Cool
slightly. Finely chop ham in a food processor. Add onion, mustard and
mascarpone, then pulse to just combine. Season to taste with salt and pepper.
Spread mixture within the border of each pastry square,
then top with asparagus pieces, alternating tips and ends. Drizzle with oil and
season with salt and pepper. Brush pastry borders with egg, then bake tarts for
20-25 minutes until pastry is golden and asparagus is tender. Top with parmesan
and serve with a rocket salad if desired.
