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Crispy Asparagus and Prosciutto Tart

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A golden-brown, crispy tart featuring flaky puff pastry, tender asparagus, salty prosciutto, and melted Gruyère cheese. Perfect for a quick snack, brunch, or light dinner.

Ingredients

Scale
  • 1 sheet puff pastry (about 8 oz / 225 g), thawed but still cold
  • 1 bunch fresh asparagus (about 12–15 spears), trimmed and blanched
  • 6–8 thin slices prosciutto, torn into strips
  • 1 cup shredded Gruyère cheese (about 100 g)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Trim the woody ends off about 12-15 asparagus spears with a sharp knife or vegetable peeler.
  2. Bring a pot of salted water to a boil, then blanch the asparagus for 2 minutes until bright green and slightly tender.
  3. Immediately transfer asparagus to an ice bath or cold water to stop cooking. Drain and pat dry.
  4. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
  5. On a lightly floured surface, gently unfold the thawed puff pastry sheet.
  6. Use a sharp knife or pizza cutter to trim the edges for a neat rectangle about 9×12 inches (23×30 cm).
  7. Score a border about 1 inch (2.5 cm) inside the edges, being careful not to cut all the way through.
  8. Sprinkle the shredded Gruyère evenly over the inside of the scored border.
  9. Tear the prosciutto slices into strips and scatter them on top of the cheese.
  10. Lay the blanched asparagus spears neatly over the cheese and prosciutto, pressing them gently into place.
  11. Drizzle with 1 tablespoon olive oil and sprinkle with fresh thyme, salt (lightly), and freshly cracked black pepper.
  12. Beat one large egg in a small bowl.
  13. Using a pastry brush or the back of a spoon, carefully brush the outer border of the puff pastry with the beaten egg.
  14. Place the tart on the middle rack of your preheated oven.
  15. Bake for 18-22 minutes, or until the puff pastry is puffed, golden, and crispy.
  16. Let the tart cool for 5 minutes on the baking sheet before slicing.

Notes

Keep puff pastry cold until baking to prevent sogginess. Score the border instead of cutting through to allow puffing. Blanch asparagus for 2 minutes to keep crispness. If edges brown too fast, tent with foil halfway through baking. For vegetarian version, replace prosciutto with roasted red peppers or sun-dried tomatoes. Gluten-free puff pastry can be used but texture will differ.

Nutrition

Keywords: asparagus tart, prosciutto tart, puff pastry snack, easy appetizer, brunch recipe, savory tart

Find it online: https://atomicbite.com/crispy-asparagus-and-prosciutto-tart-recipe-easy-homemade-puff-pastry-snack/