Asparagus Puff Pastry Tart With Prosciutto and Pesto
An Asparagus Puff Pastry Tart With Prosciutto and Pesto will be a welcome addition to your brunch menu.
Servings: 6
Calories: 534kcal
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
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
Makes 6 main dish servings or 15 appetizer servings.
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
Nutrition
Calories: 534kcal | Carbohydrates: 26g | Protein: 14g | Fat: 42g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 784mg | Potassium: 209mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1523IU | Vitamin C: 3mg | Calcium: 221mg | Iron: 3mg