Recipe

Venison prosciutto puff tart

by Ed Smith

Super as part of a light lunch eaten at home, or taken away

A simple puff pastry tart that packs a real punch, thanks to the creme fraiche and Paški sir cheese base—a strongly-flavoured Croatian hard cheese made from ewe’s milk—and similarly powerful air-dried venison, with the addition of rocket. Like an amped-up version of Italian bresaola and parmesan, on a tangy, buttery puff base.

Ingredients

1 x 320g pack of pre-rolled all butter puff pastry
200ml full fat creme fraiche
60g Paški sir cheese, finely grated
1 x 75-100g pack pre-sliced Croatian venison prosciutto
A handful of rocket

Method

Preheat the oven to 200C. Unroll the pastry sheet (if your pastry is not ready-rolled, set the pastry block on a lightly floured surface and roll it out to a rectangle around 2-3mm thick). Put a sheet of baking parchment on a large baking tray that will comfortably fit that pastry. Lay the pastry flat on top, then lightly score a border 3cm from the edge using the blunt edge of a knife.

Mix the creme fraiche and 40g grated cheese together, then spread that paste over the middle of the pastry, up to 0.5cm from the scored borders.

Put the baking tray towards the top of the now-hot oven and bake for 20 mins, until the pastry edges are puffed and golden, the creme fraiche base bubbling and burnished. The centre may have risen a little, but is should settle down.

Allow to cool for 5-10 mins. Cut the tart base into 8 pieces, then arrange the venison on top. Add rocket and sprinkle over the rest of the cheese. (You could do this before slicing the tart, though it’s then a little harder to cut).

Serve warm or cold. Goes particularly well with a green salad and great tomatoes.

Recipe and images: Ed Smith