Asparagus and Prosciutto Tart
Lay the pastry on the AGA ceramic baking tray. Tear up two slices of the prosciutto and scatter over the pastry. Lay the cheese slices on top.
Snap the woody ends off the asparagus spears, then brush each spear all over with the pesto sauce. Cut the remaining 6 slices of prosciutto in half lengthways and wrap one strip around each asparagus spear. lay them down the length of the pastry over the cheese and brush with the remaining pesto.
Trim the pastry edges to fit the dish. Season with freshly ground black pepper and drizzle over a little oil.
Bake on the floor of the roasting oven for 20 minutes.
To serve: scatter the basil leaves over the surface of the tart and place on your table.