Asparagus Puff Pastry Tart With Proscuitto And Pesto Recipe

If you’re looking to impress without the stress, this asparagus and prosciutto puff pastry tart is your new best friend—it’s like a fancy brunch essential that comes together with almost zero effort (and still makes you look like a culinary genius).

I adore the flavors and textures that come together in my Asparagus Puff Pastry Tart with Prosciutto and Pesto. The fresh asparagus crisp up perfectly in the oven, and the flaky puff pastry has an almost filo-like texture and taste.

The combination of a pesto-Parmesan blend with the prosciutto offers a punch of flavor and nutritional balance that is just right. I love how incredibly easy this tart is to assemble.

It looks (and tastes) like it came from a fancy bistro.

Ingredients

• Puff Pastry: A flaky, buttery base providing carbohydrates and a rich texture.
• Asparagus: Rich in vitamins A, C, K, and fiber; adds a fresh, earthy flavor.
• Prosciutto: Delicate, salty cured meat supplying protein and a savory depth.
• Pesto: Herbaceous sauce packed with healthy fats and vibrant basil notes.
• Parmesan Cheese: Adds a nutty, salty taste and a dose of calcium.

Ingredient Quantities

• 1 sheet of puff pastry, thawed
• 1 bunch of fresh asparagus, trimmed
• 4-6 slices of prosciutto
• 1/4 cup of pesto
• 1/2 cup of grated Parmesan cheese
• 1 egg, beaten for egg wash
• Salt and pepper, to taste
• Olive oil, for drizzling

How to Make this

1. Set your oven to 400°F (200°C) to prepare it for baking. While the oven heats, take a baking sheet and line it with parchment paper. This will prevent whatever you put on the baking sheet from sticking.

2. On a lightly floured surface, roll the puff pastry into a rectangle that is about 10×12 inches. Move the pastry to the prepared baking sheet.

3. With a knife, gently cut a border all the way around the pinwheeled pastry, about 1 inch in from the edge. Be careful not to cut through the dough or the pinwheeled pieces of pastry.

4. Distribute the pesto uniformly across the inner side of the scored border on the puff pastry.

5. Place the asparagus spears in a single layer over the pesto, alternating as necessary to fit tips and ends.

6. Place the prosciutto slices on top of the asparagus spears, slightly overlapping as necessary.

7. Distribute the grated Parmesan cheese uniformly over the asparagus and prosciutto.

8. Apply egg wash to the border of the puff pastry so that it will finish golden. This means using a brush to paint the wash on, and it should not be too lightly done or too heavily done. It should be a medium amount of egg wash, so that it will look nice and not too wet.

9. Pour a small amount of olive oil atop the tart and then season it with salt and pepper.

10. Preheat the oven, and bake in it for 20-25 minutes; or until the pastry is puffed and, as they say, “golden brown”. Then take it from the oven, and, as they say, let it cool slightly before slicing and serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Pastry brush
7. Cutting board
8. Measuring cups
9. Small bowl (for the egg wash)

FAQ

• Can I use homemade puff pastry instead of store-bought?If you wish, you are allowed to use puff pastry that you have made yourself. Just ensure that it is rolled out to the same dimensions as the version you would buy from a store for results that will be consistently good.
• What alternatives can I use for prosciutto?If you want a different flavor profile, you can replace prosciutto with other cured meats such as ham, salami, or even turkey.
• Can I use a different type of cheese?Of course! Even though Parmesan brings a nutty taste to the equation, you could use Gruyère, mozzarella, or feta to put your own spin on this dish.
• Is it necessary to pre-cook the asparagus?It is not necessary to pre-cook the asparagus. Baking it straight on the tart guarantees that it remains just crisp and tender.
• How long should the puff pastry be thawed?The puff pastry should be thawed for approximately 30 to 40 minutes at room temperature— or overnight in the refrigerator— before using it.
• Can I make this tart ahead of time?The tart can be readied and fixed a few hours before going to serve. It can be kept in the refrigerator and baked before serving for maximum flavor and an excellent texture.
• What can I serve with this tart?This tart complements a light salad or a bowl of soup to create a delightful meal.

Asparagus Puff Pastry Tart With Proscuitto And Pesto Recipe Substitutions and Variations

1 sheet of puff pastry, thawed
– substitute with phyllo dough or pie crust
1 bunch of fresh asparagus, trimmed – you can substitute green beans or broccoli florets.
4-6 slices of prosciutto – you can substitute bacon or smoked ham.
1/4 cup of pesto – replace with basil aioli or sun-dried tomato spread.
1/2 cup of grated Parmesan cheese; substitute with:
– grated Pecorino Romano
– Gruyère cheese

Pro Tips

1. Chill the Pastry Before using, make sure your puff pastry is well-chilled. If it starts to become warm and difficult to handle, place it back in the fridge for a few minutes. Cold pastry will puff up better during baking.

2. Trim Asparagus Evenly For a more uniform tart, ensure the asparagus spears are cut to similar lengths. This will make layering easier and ensure even cooking.

3. Layer Flavorfully For extra flavor, consider adding a thin layer of caramelized onions or sautéed mushrooms under the asparagus. This can enhance the depth of the tart’s flavor profile.

4. Rotate for Even Baking Halfway through the baking process, rotate the baking sheet. This ensures that the tart bakes evenly, especially if your oven has hot spots.

5. Serve with a Sauce To elevate the dish, you might serve the tart with a side of garlic aioli or lemon-herb yogurt sauce for dipping. This adds a refreshing contrast to the rich flavors of the tart.