An Asparagus Puff Pastry Tart With Prosciutto and Pesto will be a welcome addition to your brunch menu. Starts with frozen puff pastry!
Puff Pastry Tart
Puff pastry makes our asparagus tart recipe so easy to make. Your tart will be homemade but there’s no need to make a homemade crust. Located in the freezer section of your grocery store, just thaw and roll out a puff pastry sheet.
A layer of pesto covers the puff pastry and is topped with a cheesy layer of ricotta and Parmesan.
Thin asparagus line up over the flavorful layers and bake into a light spring time recipe.
Don’t forget the crowning glory of prosciutto slices and dollops of pesto that make every bite burst with fresh flavor.
A recipe that is a sure sign of spring, slice our tart into 6 large pieces for a main dish and serve with a side salad. Or cut into 15 smaller bites and serve as an appetizer.
Either way, our asparagus tart with ricotta will be a highlight on your next menu.
I developed this recipe for the Consorzio del Prosciutto de Parma and also was the food stylist at the photo shoot. I always love creating recipes with prosciutto because it is so so delicious! Be sure to check out the many prosciutto recipes on their web site.
Here at Swirls we have several homemade pesto recipes that you can choose from when making this recipe:
Of course, store bought pesto will also work in this recipe. But homemade pesto will definitely taste better!
Learn all about pesto, what does pesto taste like, how to make it, store it and even freeze it, along with lots more pesto recipes!
Swirls of Flavor Recipe Tips
- Garnish with thinly sliced fresh basil
- No time to make a homemade pesto? You can use a store bought pesto too!
- Be sure to use very thin asparagus so that they cook through
- Sprinkle grated lemon over the baked tart for a burst of citrus notes
Step by Step Directions
Full recipe instructions are in the recipe card below
- Roll out puff pastry to 15-inch x 9-inch rectangle
- Top pastry with ¼ cup pesto over pastry to within ½-inch of edges.
- Fold edges over ¼-inch and press edges with a fork to seal.
- In a bowl combine ricotta, egg, Parmesan cheese, kosher salt and pepper and spread over pesto.
- Combine asparagus and olive oil until evenly coated and then arrange asparagus over cheese mixture.
- Bake until puff pastry is golden and asparagus are tender.
- Top with dollops of some of the remaining pesto and folded pieces of prosciutto Serve with remaining pesto.
Ingredients you will need to make this recipe
- spring pea pesto –homemade pesto tastes the best!
- frozen puff pastry – tender flaky crust
- ricotta cheese –adds a creamy layer
- egg – holds cheeses together
- shredded Parmesan cheese – delicious cheese flavor
- kosher salt – makes the flavors pop
- pepper – adds balance
- thin asparagus – thin asparagus are tender and cook quickly
- olive oil – helps the asparagus to cook
- prosciutto de parma – adds salty notes
Related Recipes
- Lemon Roasted Asparagus - An easy vegetable side dish recipe flavored with garlic and lemon. Asparagus are roasted to perfection in just 20 minutes.
- Pasta Primavera - Pasta and fresh vegetables all cook together in one pot!
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Asparagus Puff Pastry Tart With Prosciutto and Pesto
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Ingredients
- 1 cup spring pea pesto
- 1 sheet frozen puff pastry , thawed
- 1 cup ricotta cheese
- 1 egg , lightly beaten
- 1/4 cup shredded Parmesan cheese
- ½ tsp. kosher salt
- ¼ tsp. pepper
- 12 ounces thin asparagus , trimmed
- 1 Tbs. olive oil
- 3 slices prosciutto de parma , halved lengthwise
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Instructions
- Preheat oven to 400F.
- On lightly floured surface roll out puff pastry to 15-inch x 9-inch rectangle and transfer to baking sheet.
- Brush ¼ cup pesto over pastry to within ½-inch of edges.
- Fold edges over ¼-inch. Using fork press edges to seal.
- Combine ricotta, egg, Parmesan cheese, kosher salt and pepper and spread over pesto.
- Toss asparagus and olive oil and arrange over cheese mixture.
- Bake 20 minutes or until puff pastry is golden and asparagus are tender.
- Top with prosciutto and dollops of some of the remaining pesto. Serve remaining pesto on the side.
Notes
- Garnish with thinly sliced fresh basil
- No time to make a homemade pesto? You can use a store bought pesto too!
- Be sure to use very thin asparagus so that they cook through
- Sprinkle grated lemon over the baked tart for a burst of citrus notes
Nutrition
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