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Easy Asparagus Tart
A gorgeous, easy asparagus tart with puff pastry, ricotta and prosciutto. Delicious, simple to make, and perfect for an appetizer, brunch, or light dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 283 kcal
Course:
Main Course , Snacks
Cuisine:
American
Ingredients
- 1 (9x9-inch) sheet frozen puff pastry thawed overnight in the refrigerator
- 1 large egg plus 1 egg yolk, divided
- 1 cup part-skim ricotta cheese
- ½ teaspoon lemon zest plus juice of 1/2 lemon
- ¼ cup chopped fresh parsley
- ¼ cup freshly grated Parmesan cheese plus additional for serving
- 3/4 teaspoon kosher salt divided
- ¾ teaspoon ground black pepper divided
- 1 pound asparagus
- 2 teaspoons extra virgin olive oil
- 2 ounces prosciutto
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Unfold the puff pastry on a lightly floured surface. Roll into a 10-inch x 14-inch rectangle, then carefully transfer to the prepared baking sheet. In a small bowl, beat together the egg yolk with 1 tablespoon water to create an egg wash (save the egg white for a different use). Lightly brush the entire surface of the puff pastry with the egg wash. With a sharp knife, score a border around the pastry dough that is 1 inch from the edges on all sides, so that you mark a rectangle. With a fork, pierce holes in the pastry all over the center of the rectangle you just created (do not pierce the edges). Each fork imprint should be about 1/2-inch apart. Bake the puff pastry for 10 minutes. It will be golden and slightly puffed. If any areas are very puffy, gently press them down with a fork.
- Meanwhile, in a small bowl whisk together the ricotta, 1 whole egg, lemon zest, lemon juice, parsley, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread in an even layer over the crust, staying inside the rectangle and leaving the 1-inch border you created uncovered. Trim the bottoms of the asparagus spears to fit crosswise inside the rectangle (about 8-inches in length). Arrange them in a single layer over the ricotta, alternating ends and tips. Brush the asparagus lightly with the olive oil, and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Tear the prosciutto into pieces and scatter it over the top.
- Bake for 15 minutes, then check to make sure the pastry isn't browning too quickly. If it is, lightly tent the tart with foil, then return to the oven and continue baking until the asparagus is tender, about 5 to 7 additional minutes. Remove the tart from the oven and let cool for 2 minutes. Slice and serve, sprinkled with additional Parmesan as desired.
Cup of Yum
Nutrition Information
Serving
1(of 8)
Calories
283kcal
(14%)
Carbohydrates
18g
(6%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
37mg
(12%)
Potassium
212mg
(6%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
765IU
(15%)
Vitamin C
6mg
(7%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 283
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 283kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.