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Perfect Asparagus Prosciutto Tart

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A delicious tart combining flaky puff pastry, savory prosciutto, fresh asparagus, and nutty Gruyère cheese, perfect for spring entertaining and easy weeknight meals.

Ingredients

Scale
  • 1 sheet puff pastry (about 8 oz / 225 g), thawed
  • 1 bunch asparagus (about 12–15 spears), trimmed and blanched
  • 4–5 slices prosciutto, thinly sliced
  • 1 cup shredded Gruyère cheese (about 4 oz / 115 g)
  • 2 large eggs, room temperature
  • ¾ cup heavy cream (180 ml)
  • 1 clove garlic, minced
  • 1 tsp fresh thyme leaves (optional)
  • Salt and pepper to taste
  • 1 tbsp olive oil (optional, for roasting asparagus)
  • Beaten egg or milk for brushing pastry edges

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Trim woody ends off asparagus spears (about 1-2 inches). Blanch in boiling salted water for 2 minutes, then plunge into ice water. Pat dry thoroughly.
  3. Roll out puff pastry on a lightly floured surface into a roughly 12×10-inch rectangle. Transfer to lined baking sheet. Score a 1-inch border around edges without cutting through.
  4. Arrange prosciutto slices evenly inside the border, slightly overlapping.
  5. Sprinkle shredded Gruyère evenly over prosciutto, reserving a handful for topping.
  6. In a mixing bowl, whisk together eggs, heavy cream, minced garlic, thyme leaves, salt, and pepper until smooth.
  7. Pour custard mixture evenly over cheese and prosciutto layer.
  8. Lay blanched asparagus spears side by side on top of custard, pressing gently.
  9. Sprinkle reserved Gruyère over asparagus tips.
  10. Brush pastry edges with beaten egg or milk for a golden crust.
  11. Bake for 20-25 minutes until custard is set and pastry is puffed and golden brown. Tent with foil if asparagus tips brown too quickly.
  12. Cool tart for 5-10 minutes before slicing and serving.

Notes

Use high-quality puff pastry and keep it cold but thawed for best puff. Blanch asparagus briefly and plunge into ice water to keep bright green and crisp-tender. Brush pastry edges with egg wash for a golden finish. Tent tart with foil if asparagus tips brown too quickly. Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: asparagus tart, prosciutto tart, Gruyère tart, puff pastry tart, spring recipe, easy tart recipe, savory tart

Find it online: https://prismtaste.com/perfect-asparagus-prosciutto-tart-recipe-easy-homemade-gruyere-tart/