Asparagus, Pea and Pecorino Romano Tart

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Floridia Pecorino Romano is a natural cheese manufactured from fresh pasteurized cow’s milk. This cheese is a drum-shaped wheel, firm in texture with a hard to very hard body. Matured for a minimum period of 8 to 12 months, where it develops its characteristic sharp tangy flavours. The rind varies in colour from pale straw to dark yellow in appearance depending on the age of the cheese. It may have a protective coating or oil. Floridia Pecorino Romano is ideal for grating and spicing up many Italian style dishes.

Salty, with a fruity tang that becomes steadily more robust
Pale straw to dark yellow
Hard to very hard
Shop product
  • 1 sheet butter puff pastry, partially thawed
  • 1 bunch asparagus, trimmed and cut diagonally into ½ cm thick slices
  • ¼ cup frozen baby peas, defrosted
  • 1 spring onion, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 80g coarsely grated, or crumbled FLORIDIA CHEESE Pecorino Romano
  • 2 slices prosciutto, cut lengthways into thin strips
  • Extra virgin olive oil, extra, for drizzling
  1. Place the puff pastry on a baking paper-lined baking tray. Fold edges of pastry over to make a 1cm wide border.
  2. In a bowl gently toss together the asparagus, peas, spring onion and oil. Stir through half of the Pecorino Romano and then spoon onto pastry. Top with prosciutto and remaining Pecorino and then drizzle with extra oil.
  3. Bake in a 180oC oven for 25-35 minutes or until pastry is cooked and golden.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

Good Friday- Closed
Easter Saturday open 8am to 1pm
Easter Sunday – Closed
Easter Monday – Closed

Factory outlet hours:

Mon to Fri 7.30am - 4.00pm
Sat Closed
Sun 8.00am - 1.00pm

Christmas Day: Closed
Boxing Day: Closed
New Years Day: Closed

Closed Sundays in the month of January

For all business and general enquiries:
+61 3 9464 2600
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