Asparagus Prosciutto Ricotta Tart
This savory asparagus, prosciutto, and ricotta tart combines creamy ricotta, tender asparagus, and salty prosciutto on a crisp, golden pastry crust. It's an elegant yet easy Italian-inspired dish perfect for brunch, lunch, or entertaining.
Ingredients
- 1 puff pastry sheet thawed
- 2 cups ricotta cheese
- 1/2 cup grated parmesan
- 1 egg
- 1 Tbsp. chopped Italian parsley
- 1/2 lb. cleaned trimmed and steamed asparagus
- 2 slices prosciutto cut into thin strips
- 1 egg yolk + 1 Tbsp. water for brushing
Instructions
- Preheat your oven to 375- degrees and line a baking sheet with parchment paper
- Thaw out the puff pastry. Then unfold the pastry onto the baking sheet
- Gently score a 1 – inch border around the edges without cutting all the way through. Prick the center all over with a fork to prevent it from puffing up too much. Then prebake the puff pastry for 5-7 minutes or until just beginning to turn golden.
- Make the ricotta filling in a bowl mix ricotta, parmesan, egg, parsley salt and pepper to taste. Spread the ricotta mixture evenly within the scored border on the precooked puff pastry.
- Steam in the cleaned asparagus in boing salted water for 3 minutes drain well and pat dry. Lay the asparagus spears over the ricotta mixture.
- Cut the prosciutto into thin strips and nestle them between the asparagus. Mix the egg yolk with the water, brush the edges with the egg wash. Drizzle with oil olive.
- Bake for 15-20 minutes longer.
- Once out of the oven, sprinkle with fresh thyme. Slice and serve warm or at room temperature.
Notes
Blanch the asparagus briefly before adding it to the tart to ensure it becomes perfectly tender without overcooking the pastry.