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asparagus tart with ricotta and prosciutto
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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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Brunch
Cuisine: Italian
Keyword: asparagus tart, asparagus tart recipe, puff pastry tart
Servings: 6
Calories: 534kcal
Author: Gwynn Galvin


  • 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


  • 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.


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


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