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Flaky Puff Pastry Prosciutto and Gruyère Asparagus Tart

Close-up of a slice of Prosciutto Asparagus Tart showing layers of green asparagus, melted cheese, and prosciutto on a golden, flaky pastry crust.
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Make this simple, elegant tart using flaky puff pastry, fresh asparagus, salty prosciutto, and melted Gruyère cheese. It works well for brunch or as a light dinner.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 bunch asparagus, trimmed
  • 4 ounces thinly sliced prosciutto
  • 1/2 cup shredded Gruyère cheese
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unfold the thawed puff pastry sheet onto the prepared baking sheet. Score a 1-inch border around the edges of the pastry using a sharp knife, being careful not to cut all the way through. Prick the inner rectangle several times with a fork.
  3. Toss the trimmed asparagus spears lightly with the olive oil and black pepper.
  4. Arrange the asparagus spears neatly inside the scored border of the pastry.
  5. Drape the slices of prosciutto over the asparagus.
  6. Sprinkle the Gruyère cheese evenly over the asparagus and prosciutto.
  7. Brush the scored border of the pastry with the beaten egg wash.
  8. Sprinkle the fresh thyme over the top.
  9. Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed, and the cheese is melted and bubbly.
  10. Remove from the oven and let it cool on the baking sheet for 5 minutes before slicing and serving.

Notes

  • If you prefer a crispier crust, you can blind bake the pastry for 10 minutes before adding the fillings.
  • Substitute Gruyère with Parmesan or goat cheese if desired.
  • For best results, snap the woody ends off the asparagus spears rather than cutting them.

Nutrition

Find it online: https://spoonfulsnap.com/prosciutto-asparagus-tart-recipe/