Prosciutto di Parma ages 18-36 months in Emilia-Romagna's specific humidity, creating enzymes that naturally tenderize asparagus when baked together.
Asparagus & Prosciutto Tart
Indulge in this delightful Asparagus & Prosciutto Tart, where flaky puff pastry meets a creamy lemon-infused ricotta filling. Topped with vibrant garlic asparagus and savory prosciutto, this dish is not only a feast for the eyes but a burst of flavor in every bite! Perfect for brunch or a light dinner, it's a must-try for any food lover!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 12–15 asparagus spears (woody ends trimmed)
- 3 small garlic clove, finely grated or minced
- Squeeze of lemon juice
- Zest of 1 lemon
🥩Meat & Seafood(1)
- 6–8 slices of Prosciutto or parma ham
🥛Dairy & Eggs(3)
- 200g crème fraîche or ricotta (7.06 oz)optionalricotta
- 1 egg (for egg wash)
- Handful of grated parmesan
🫙Pantry Staples(1)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(2)
- Salt and black pepper
- Optional: Fresh thyme or chopped chives to finishoptional
📦Other(1)
- 1 sheet ready-rolled puff pastry
👨🍳 Instructions
- 1
Preheat the oven to 200°C (fan) and line a baking tray with parchment.
- 2
Unroll the puff pastry onto the tray and score a 1–2cm border around the edge (don’t cut all the way through).
- 3
In a small bowl, mix the crème fraîche (or ricotta) with lemon zest, a handful of grated parmesan, salt, and black pepper. Spread this inside the border.
- 4
In a separate bowl, toss the trimmed asparagus spears with olive oil, lemon juice, grated garlic, a good pinch of salt, and cracked black pepper.
- 5
Lay slices of Parma ham across the creamy base, then top with the seasoned asparagus spears.
- 6
Egg wash the pastry border, then bake for 20–25 minutes, or until the edges are golden, the base is crisp, and the asparagus is tender.
- 7
Once out of the oven, you can add a drizzle of olive oil, a sprinkle of fresh herbs (like thyme or chopped chives), and an extra hit of lemon zest or parmesan if you like.
💡 Pro Tips
- ✓Dock the pastry base with a fork every 2cm inside the scored border to prevent puffing and create a stable foundation for toppings.technique2cm intervals
- ✓Choose asparagus spears with uniform thickness (pencil-thin or medium) so they cook evenly in the 20-25 minute bake time without some being overcooked.ingredient
- ✓Apply egg wash only to the pastry border using a pastry brush, avoiding the cream mixture which would create soggy spots and prevent proper browning.technique
- ✓Pre-bake the pastry for 8-10 minutes before adding toppings to ensure the bottom crisps up and doesn't become soggy from the crème fraîche moisture.timing8-10 minutes
- ✓Position oven rack in the bottom third so the pastry base gets direct heat for crisping while the 200°C fan circulation cooks the asparagus tops evenly.equipment
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Prosciutto di Parma ages 18-36 months in Emilia-Romagna's specific humidity, creating enzymes that naturally tenderize asparagus when baked together.
Asparagus & Prosciutto Tart
Indulge in this delightful Asparagus & Prosciutto Tart, where flaky puff pastry meets a creamy lemon-infused ricotta filling. Topped with vibrant garlic asparagus and savory prosciutto, this dish is not only a feast for the eyes but a burst of flavor in every bite! Perfect for brunch or a light dinner, it's a must-try for any food lover!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 12–15 asparagus spears (woody ends trimmed)
- 3 small garlic clove, finely grated or minced
- Squeeze of lemon juice
- Zest of 1 lemon
🥩Meat & Seafood(1)
- 6–8 slices of Prosciutto or parma ham
🥛Dairy & Eggs(3)
- 200g crème fraîche or ricotta (7.06 oz)optionalricotta
- 1 egg (for egg wash)
- Handful of grated parmesan
🫙Pantry Staples(1)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(2)
- Salt and black pepper
- Optional: Fresh thyme or chopped chives to finishoptional
📦Other(1)
- 1 sheet ready-rolled puff pastry
👨🍳 Instructions
- 1
Preheat the oven to 200°C (fan) and line a baking tray with parchment.
- 2
Unroll the puff pastry onto the tray and score a 1–2cm border around the edge (don’t cut all the way through).
- 3
In a small bowl, mix the crème fraîche (or ricotta) with lemon zest, a handful of grated parmesan, salt, and black pepper. Spread this inside the border.
- 4
In a separate bowl, toss the trimmed asparagus spears with olive oil, lemon juice, grated garlic, a good pinch of salt, and cracked black pepper.
- 5
Lay slices of Parma ham across the creamy base, then top with the seasoned asparagus spears.
- 6
Egg wash the pastry border, then bake for 20–25 minutes, or until the edges are golden, the base is crisp, and the asparagus is tender.
- 7
Once out of the oven, you can add a drizzle of olive oil, a sprinkle of fresh herbs (like thyme or chopped chives), and an extra hit of lemon zest or parmesan if you like.
💡 Pro Tips
- ✓Dock the pastry base with a fork every 2cm inside the scored border to prevent puffing and create a stable foundation for toppings.technique2cm intervals
- ✓Choose asparagus spears with uniform thickness (pencil-thin or medium) so they cook evenly in the 20-25 minute bake time without some being overcooked.ingredient
- ✓Apply egg wash only to the pastry border using a pastry brush, avoiding the cream mixture which would create soggy spots and prevent proper browning.technique
- ✓Pre-bake the pastry for 8-10 minutes before adding toppings to ensure the bottom crisps up and doesn't become soggy from the crème fraîche moisture.timing8-10 minutes
- ✓Position oven rack in the bottom third so the pastry base gets direct heat for crisping while the 200°C fan circulation cooks the asparagus tops evenly.equipment