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Perfect Asparagus and Prosciutto Tart

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A flaky puff pastry tart topped with tender asparagus, savory prosciutto, and creamy ricotta, perfect for brunch, lunch, or an elegant appetizer. Quick to prepare and deliciously satisfying.

Ingredients

Scale
  • 1 sheet puff pastry (about 8 oz / 225 g), thawed but still cold
  • 1 bunch fresh asparagus (12–15 spears), trimmed and blanched
  • 6–8 thin slices prosciutto, torn into pieces
  • ½ cup ricotta cheese (120 ml), whole milk or part-skim
  • ¼ cup freshly grated Parmesan cheese (25 g)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced (optional)
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme or rosemary, finely chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the tough ends off the asparagus spears. Bring a pot of salted water to a boil, and blanch the asparagus for 2 minutes until bright green and tender-crisp. Immediately plunge them into ice water to stop cooking and preserve color. Drain and pat dry thoroughly.
  3. On a lightly floured surface, gently roll the puff pastry sheet into a 12×10 inch (30×25 cm) rectangle. Transfer it to a parchment-lined baking sheet. Using a sharp knife or pizza cutter, lightly score a 1-inch (2.5 cm) border around the edges, being careful not to cut all the way through. Prick the center inside the border a few times with a fork to prevent excessive rising.
  4. In a bowl, combine ricotta, lemon zest, minced garlic (if using), fresh herbs, salt, and pepper. Spread this mixture evenly inside the puff pastry border, leaving the edges free.
  5. Tear the prosciutto into bite-sized pieces and scatter it over the ricotta spread. Then, lay the blanched asparagus spears neatly on top, slightly overlapping them in one direction.
  6. Generously grate Parmesan cheese over the tart.
  7. Lightly brush the puff pastry edges with olive oil.
  8. Bake the tart in the preheated oven for 18-22 minutes or until the puff pastry is golden, puffed, and crisp. If the edges brown too quickly, loosely tent the tart with foil halfway through baking.
  9. Let the tart cool for 5 minutes before slicing and serving.

Notes

Keep puff pastry cold until ready to roll to prevent sogginess. Blanch asparagus to keep it tender and vibrant. Score the pastry border to help edges puff up. Layer prosciutto under asparagus to keep it moist. Let tart cool before slicing for cleaner cuts. Drizzle with balsamic glaze for extra flavor if desired.

Nutrition

Keywords: asparagus tart, prosciutto tart, puff pastry tart, spring recipe, easy tart recipe, brunch recipe, savory tart

Find it online: https://pokirecipes.com/perfect-asparagus-and-prosciutto-tart-recipe-easy-homemade-steps/