Rustic Asparagus & Prosciutto Tart

Fresh Spring asparagus, smoky gouda and crispy prosciutto come together on a decadent puff pastry to form this rustic and delicious tart

This is one of our favorites to serve at parties because it’s so easy to put together and everyone raves about it!

Funny story… we made 2 of these tarts to serve as a starter last year for a get-together.   My hubby and I we’re talking, cooking, drinking cocktails… reached for a square of tart and they were ALL gone!

Sheesh.  They could have saved us as least one to share

In the kitchen flurry, we left the second tray in the lower oven and didn’t realize it until hours after everyone left!  Oh my, what a post party snack that was!

Enough chatter, let’s get cooking!

Assemble 12 ounces of asparagus, woody ends trimmed, 5 ounces of shredded smoked gouda and 2 ounces of thinly sliced prosciutto and preheat the oven to 400 degrees F

On a floured surface, roll out 1 sheet of defrosted puff pastry to roughly the size of a sheet pan

It doesn’t have to be exact… that’s why we’re calling it rustic!

Prepare a sheet pan with parchment sprayed with cooking oil and carefully place the dough on the pan

Lightly poke the dough with a fork, leaving about a 1 1/2 inch border

This will help the tart to stay flat and not puff up while baking

Add the shredded cheese leaving a border of dough that will puff up and form the crust

Next, add the asparagus in a layer and top with the sliced prosciutto

Two last steps before we bake this tasty tart

Brush the border of the dough with a beaten egg.  This will give a nice, browned color to the tart

Sprinkle with freshly ground black pepper to taste.  Hold off on adding any salt – the prosciutto is salty on its own and we’ve used salted butter to brush the crust.  This should give enough seasoning without having to add more

Bake at 400 degrees for about 15 minutes until the edges of the tart are lightly browned and the asparagus is fork tender

Let the tart sit for about 5 minutes to set before you cut

Oooohhh… the cheese is all melty and the prosciutto is nice and crispy… yum!!

Perfect for a side or a starter.  Just make sure you get to taste it!!

Enjoy!

Tools used to make this recipe

Cuisinart Boxed Grater

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Reynolds Kitchens Parchment Paper

Good Cook Classic Wood Rolling Pin

Silicone Flexible Rubber Baking Spatula

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

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