Sarah & Harry Meade
Sarah Heseltine, Editor of

The frenetic schedule that goes with running a busy online equestrian magazine, means time is of the essence when it comes to meal planning and preparation for a busy family.  For Sarah Heseltine, editor of, quality doesn’t need to be compromised for the sake of convenience when it comes to rustling up quick, tasty meals such as this Asparagus Tart with Leeks and Prosciutto.

“This recipe is my Get Out of Jail card – it has been used on many an occasion when we have unexpected visitors or when I’ve been stuck in the office and need to produce something fast! I always have a stash of ready rolled frozen puff pastry in the freezer just in case!”

The Gaitpost is a carefully curated collection of the best of the best from within the equestrian world. It champions the tireless commitment and energy that goes hand in hand with horses and has fast become the well-informed read for competitors, owners, supporters and enthusiasts at every level and from every discipline; Pol Roger is a proud supporter of The Gaitpost.

Asparagus Tart with Leeks and Prosciutto Paired with Joseph Drouhin Saint-Veran 2013


  • 250g asparagus
  • Olive oil
  • Butter
  • 2 medium leeks, thinly sliced
  • 1 clove of garlic, crushed
  • Salt and pepper
  • 250g puff pastry (I cheat and buy the ready rolled rectangles!)
  • 1 egg
  • 100ml double cream
  • 50g parmesan cheese, grated
  • 4 pieces of parma ham, torn in half lengthways


Put the asparagus into a pan of boiling water. Reduce to a simmer and cook for 3-6 minutes, until soft but not collapsing – they are going to be cooked in the oven so al dente is better than over done at this stage.

Tip the asparagus into a colander and run under the cold tap for a few seconds to stop them cooking, then leave to drain.

Dry the saucepan and heat 1 tbsp oil with a large knob of butter. Add the leeks and garlic and a pinch of salt and stir everything together. Cover with a lid and cook over a gentle heat for 10 minutes until the leeks are soft, stirring occasionally if it looks like they might burn.

Heat the oven to 220C/Gas Mark 7. Unroll the pastry and place on a large baking sheet. Using the tip of a knife, score a line all the way around, about 1cm in from the edge but don’t cut all the way through as it’s just to form a rim for the tart.

Prick the centre with a fork and bake in the oven for 5 minutes, until it starts to rise and brown. Meanwhile, mix together the egg, cream and cheese and season well.

Remove the pastry from the oven and turn down the oven to 200C/Gas Mark 6. Flatten the risen area inside the pastry border with your hand to make a well.

Spread the cooked leeks over the base, then pour in the cream mixture and spread that around as well, taking care not to let it spill over the edge. Arrange the asparagus in formal lines over the top and drape the ham artistically over the spears.

Cook the tart for 20 minutes more, until the pastry is crisp and gold. Drizzle over a splash more olive oil and leave for 15 minutes to cool.

Eat warm or at room temperature and enjoy with a glass of Joseph Drouhin Saint-Veran 2013.

Asparagus and proscuitto tart
Saint Veran 2011-2
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