Appetizers

Asparagus And Proscuitto Puff Pastry Tart

Bring a touch of spring elegance to your table with this asparagus and prosciutto puff pastry tart. Tender-crisp asparagus and salty prosciutto are layered over a crispy, flaky crust. Pefect for Easter, Mother’s Day, or springtime brunches


When it comes to kitchen staples, such as freezers, puff pastry sheets are a MUST! I’m a make-it-from-scratch gal, but puff pastry is the one thing I will always give in to.

There are endless possibilities with this magical dough- a blank canvas for both sweet and savory creations! From breakfast to dessert, simple or fancy, you can create dishes with minimal effort that look way more difficult than they actually are. A home cook’s best-kept secret!

And with asparagus at its peak right now, this tart is a perfect way to showcase this beautiful veggie!
It’s super versatile, too. Serve it as an appetizer or a simple salad for a delicious light meal. I added parmesan cheese and shallots, but you could leave them off or use any cheese you like. Drizzle with a balsamic glaze before serving to give it a fancy finish.

Ingredient Notes And Substitutions

Ingredients for Asparagus prosciutto puff pastry tart

Asparagus ~ is best when in season. When buying asparagus, look for plump dark green and violet-ish spears. Avoid the super skinny spears, as they can be fibrous. Some markets store asparagus upright in cold, fresh water, which is optimal!

Puff pastry ~ use your favorite brand. You can find it in the freezer section of your local market.

Prosuitto ~ is my favorite choice when making quick tarts. It’s salty and bakes up crispy in a short amount of time. You can find it pre-sliced in packages near the deli meats. You can easily substitute pancetta or bacon.

Shallots ~ have a delicate and sweeter flavor. Thinly sliced red or yellow onions can also be used.

Parmesan cheese ~ adds a nutty flavor and creamy texture. You can use as much or as little as you like. Get creative with other cheeses, such as a smokey gouda or gruyere.

Can The Asparagus Tart Be Made Ahead?

Yes, however, it is best served fresh from the oven. If you want a headstart, you can assemble the tart, cover it with plastic wrap, and place it in the refrigerator until you’re ready to bake it. I would prepare the tart ahead the day you want to serve it.

Leftovers can be stored in an airtight container and refrigerated for up to 2 days. Reheat by placing it in a 300-degree F oven for 10 minutes. They won’t taste the same as freshly baked, but they will crisp back up slightly. I prefer this over a microwave.

Perfect Puff Pastry ( aka crispy, not soggy)

  • Patience ~ Make sure to completely thaw the pastry dough before unfolding. Forcing it will cause it to break. It is best thawed in the refrigerator.
  • Pre baking ~ This tip is the most important! I only started doing it a few years ago, and It’s the key to having a cripsy crust- not a soggy uncooked bottom.
  • Keep it Light ~ Overfilling the pastry can prevent the dough from properly rising, and excess liquids can make it soggy.
  • Temperature ~ I find that 400 degrees F is the perfect temperature. The higher heat is needed to create the steam to achieve the “puff.” But to high can brown it to quickly before it has time to fully puff up. Oven temps vary, so keep an eye on it.
  • Chill out ~ Chilling the pastry for about 15 minutes allows the butter to re-solidify, resulting in a better puff! But hey, if you’re in a hurry, it wont hurt to skip this step

Customize

  • Go crazy and customize your tart by adding other ingredients, such as caramelized onions, goat cheese, or sliced cherry tomatoes.
  • Experiment with different herbs and spices to enhance the flavor profile of the tart. Fresh thyme, rosemary, or red pepper flakes are excellent options.
  • For a vegetarian version, omit the prosciutto and add additional vegetables such as roasted red peppers or sautéed mushrooms.

How To Make An Asparagus And Proscuitto Puff Pastry Tart

Here is a quick run-through. Scroll down to find a printable recipe card with full instructions and ingredients!

  1. Bring a pot of salted water to a boil. Add the trimmed asparagus spears and blanch them for 2-3 minutes or until they are tender-crisp. Once blanched, immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside.
  2. On a lightly floured surface, gently roll the thawed puff pastry into a rectangle of approximately 10×14 inches. Using a pastry brush or your finger, lightly dab water around the border of the pastry about a 1/2 inch. Fold over and press to seal. Transfer the pastry onto the prepared baking sheet. Par-bake in the preheated oven for 10 to 15 minutes.
  3. Toss the asparagus with olive oil, salt, and pepper. Arrange the blanched asparagus spears on top of the puff pastry in a single layer, alternating the tops and bottoms. Add the shallots. Tear the prosciutto into various sizes and place it over the asparagus.
  4. Place the assembled tart back in the oven and bake for 15 to 20 minutes or until the pastry is puffed and golden brown. Remove the tart from the oven and let it cool slightly on the baking sheet. Drizzle with balsamic glaze for extra flavor and elegance. Slice the tart into portions and serve warm.
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Asparagus And Proscuitto Puff Pastry Tart


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  • Author: Teri Wallingford
  • Total Time: 35 minutes
  • Yield: 6 1x

Description

Bring a touch of spring elegance to your table with this asparagus and prosciutto puff pastry tart. Tender-crisp asparagus and salty prosciutto are layered over a crispy, flaky crust. Pefect for Easter, Mothers Day, or springtime brunches


Ingredients

Units Scale

For the asparagus prosciutto puff pastry tart

  • 1 bunch asparagus, rinsed and trimmed
  • 34 slices prosciutto, torn into various size pieces
  • 1 sheet puff pastry dough
  • 1 small shallot, thinly sliced or chopped
  • 3/4 cup grated parmesan cheese. ( gruyere, asiago or gouda also work well)
  • 1 egg yolk plus 1 tablespoon of water ( for the egg wash )
  • 1 teaspoon olive oil
  • 1/2 teaspoon EACH salt and pepper
  • balsamic vinegar for drizzling. Optional


Instructions

For the asparagus prosciutto puff pastry tart  ( see note below about blanching the asparagus )

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Bring a pot of salted ( about 1 teaspoon salt )water to a boil. Add the trimmed asparagus spears and blanch them for 2-3 minutes or until they are tender-crisp. Once blanched, immediately transfer the asparagus to a bowl of ice water to stop the cooking process. This helps to preserve their vibrant green color and crisp texture. Drain and set aside.
  3. On a lightly floured surface, gently roll the thawed puff pastry into a rectangle of approximately 10×14 inches. Using a pastry brush or your finger, lightly dab water around the border of the pastry about a 1/2 inch. Fold over and press to seal.
  4. Transfer the pastry onto the prepared baking sheet. Brush the entire pastry with the egg wash, then poke holes around the base using a fork, not the folded border. This prevents the center from rising to much, and  allowing the edges to puff up perfectly.
  5. pre-bake in the preheated oven for 10 to 15 minutes.
  6. Once pre baked, sprinkle the parmesan cheese.
  7. Toss the asparagus with olive oil, salt, and pepper.Then arrange the  spears on top of the puff pastry in a single layer, alternating the tops and bottoms.
  8. Scatter the shallots followed by the prosciutto 
  9. Place the assembled tart back in the oven and bake for 15 to 20 minutes or until the pastry is puffed and golden brown.
  10. Remove the tart from the oven and let it cool slightly on the baking sheet.If desired, drizzle with balsamic glaze for extra flavor and elegance. Slice the tart into portions and serve warm. 

Notes

* Blanching the asparagus is optional. It’s purpose is the retain the vibrant green, and tender crisp texture. It will also prevent the outside from charring while the center is still raw. It’s a small extra step but well worth it!

  • Prep Time: 10 Minutes
  • Cook Time: 25 minutes
  • Category: appetizer
  • Method: Baked
  • Cuisine: American

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