Asparagus Prosciutto Puff Pastry Tart, with white cheddar and herbs
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Knot your average tart
A super crispy asparagus puff pastry tart, that keeps sturdy after baked even with a creamy filling? Yes please!! This tart is the definition of slow spring living. Fresh asparagus, fresh herbs, lemon zest, prosciutto and a creamy cheesy spread. It’s done in 30 minutes, from prep to bite. Serve it with a simple spring leaves salad with a sweet or mustardy vinaigrette and a crisp white wine as I did. You’ll be smiling bite after bite!
I like to think of this puff pastry tart as a cheat tart. It’s super good, will make you feel kind of fancy, the kind of recipe that will elevate any moment it’s served. But only you and me will know that it’s made with the simplest ingredients, the least amount of effort and 30 minutes to pull out this warm golden scrumptious creation out of the oven. And you know I like to put a stamp on my recipes with one or two ingredients that are not necessarily everyday and yet are very accesible to get. In this recipe it’s the prosciutto and the marjoram. The prosciutto is way less salty and fatty than bacon, allowing the herby and cheesy notes to say hello to you in every bite. And the marjoram, if you haven’t tried it yet, is the herb you didn’t know you already love! Think of it as a mix of mint and oregano. It’s fresh and earthy at the same time. I’ve been adding it to creamy pastas and scrambled eggs. You will love it!
Now, if like me you have made puff pastry tarts and have ended up with a softie, soggy bottom, I have the solution for you. In this recipe we are going to par-bake the puff pastry, which only means that the pastry is going to be baked a bit before adding anything else. And yes, that’s included in the 30 minutes! I baked the puff pastry covered with parchment paper (you know I always recommend having pre-cut parchment paper around like these) and pressed it down with dry lima beans in the center for 15 minutes. What happened here was that the dough at the bottom started to seal and didn’t absorb the moisture of the cream, and the unpressed border started to rise. That’s why, as you can see in the pics, the edges puffed perfectly even if the center stayed flat. So, if you have made puff pastry tarts with soggy bottoms before, fear no more. Par-baking the puff pastry is key in having a sturdy, flaky and crispy bottom.
Bellow are some notes for making this asparagus puff pastry tart. You won’t believe how easy it is to make:
How to make this Asparagus and Prosciutto Puff Pastry tart recipe:
Show me the dough: If you can’t find a 16” puff pastry sheet (as it happened to me) you can use two smaller sheets. Unfold 1 and cut about ¾ of a second sheet. Press it over on the edge to form a 16” sheet.
Mixing the filling: While the puff pastry is baking make the cheese sour cream spread. If it happens that puff pastry’s time is up and you haven't finished yet, you can leave it over the counter a few minutes, no problem at all. Super important to remember though to increase oven temperature to 425° as soon as you take the puff pastry out.
Be cheesy: For the cheesy spread I used a good quality white cheddar, it’s one of my favorite cheeses to melt. You can use any melty white cheese such as Gruyere or Fontina. But white cheddar is really on point with everything else that’s going on with this tart.
Fresh herbs are the best: For this recipe I’m using thyme and marjoram, two of my favorite herbs. Other herbs you can use are rosemary, Italian flat leaf parsley or basil. I wouldn't recommend oregano because its flavor can be strong for the delicate flavors of the asparagus, the puff pastry and the cheese. This Mill & Mortar’s herbes de provence would be a lovely alternative for using dry herbs.
Tie the knot: Make the asparagus-prosciutto knots by tying 5 to 6 cleaned and trimmed at the bottom asparagus with a prosciutto slice. Be delicate in the process because prosciutto is super delicate. And when you are ready to make the knot, pull the tips barely and softly. Do not pull like you will a real knot. Arrange over puff pastry.
Use olive oil: You need to brush the asparagus with olive oil so they don't burn. No need to use tons of olive oil, just enough to cover all areas that are exposed. Sprinkle the asparagus with salt as well to make them flavorful.
Be zesty: I love to finish this tart up by sprinkling lemon zest on top. It adds so much brightness and freshness to the the fatty notes from the puff pastry, the cheese and the prosciutto. It’s a really nice touch that brings everything together.
Don’t walk, run to grab some puff pastry dough and make this magical yet easy Asparagus Tart recipe. I’m so excited for this recipe and can’t wait to hear your thoughts in the comments below!!
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Prosciutto Asparagus Knot Puff Pastry Tart, with white cheddar and herbs
Ingredients
◯ 16” puff pastry sheet (1 long rectangular sheet or 1 + ¾ square)
◯ Egg - 1
◯ Ground Garlic - ½ Tsp.
◯ Thyme - 5 to 6 sprigs
◯ Marjoram, finely chopped - 1 TBSP
◯ Fine sea salt - ¼ Tsp, divided
◯ Fine lemon zest - about 1 TBSP, plus a bit more before baking (zest from 1 large or 2 small lemons)
◯ Sour cream - 8 oz.
◯ Coarsely shredded white cheddar cheese - ¾ cup
◯ All-purpose flour - ½ Tsp
◯ Whole bunch of asparagus (approximately 40 to 42 pieces), rinsed
◯ Prosciutto - 6 to 7 slices
◯ Olive oil
◯ Fresh black pepper for serving
Details
Yield:
1 - 14” to 16” tart
Total time:
30 minutes
Active time:
30 minutes
Equipment:
baking sheet, parchment paper
Steps
Preheat oven to 400°. Place a piece of parchment paper or silicone mat on a baking sheet.
Open the puff pastry sheet and carefully press over the folds to stretch and make the foldings smooth and even. If you are using a 10”-12” sheet, cut ¾ of a second sheet and lay its edge over the edge of the other sheet. Press lightly with your hands to stick them together and make a long 16” sheet.
Using a sharp pairing knife, make an indentation of about ¾” inside the edge on the four sides of the sheet. Place another parchment paper on top. Cover just the area inside the indentation with plenty of beans or pie weights (you can use coins too or anything light that can go in the oven). The edge should be covered with the paper but not under the beans. Bake for 15 minutes.
Meanwhile, mix the egg with the ½ teaspoon of the minced garlic, the leaves of the thyme sprigs, the tablespoon of the minced marjoram, the ⅛ teaspoon of salt and half of the lemon zest. Add the 8 ounces of the sour cream and the ¾ cup of the white cheddar cheese and mix well. Add the ½ teaspoon of flour and mix.
Take each asparagus and cut through the bottom part where it won't resist. Then, a few at a time, trim the bottoms to make all the asparagus stalks as even as possible. Take a slice of prosciutto and wrap 5 to 6 asparagus, delicately so as not to break the prosciutto. Cross the prosciutto on the front and tie them making a knot.
Remove the sheet of puff pastry from the oven. Close the sides of the paper and carefully take it off the puff pastry, pouring what you have used for pressure into a container. (If the puff pastry completes its 15 minutes in the oven and you are still preparing the other recipe components, you can leave it over the counter until everything is ready.)
Increase oven temperature to 425°.
Spread sour cream mixture over puff pastry, leaving out ¾” from edge, which should be puffed after pre-baked. Place the asparagus and prosciutto knots on top. With a pastry brush, cover with olive oil over as much of the asparagus as you can. Don't use a lot of oil but make sure they are well covered. Sprinkle remaining ⅛ teaspoon salt (or additional pinch if needed) over asparagus. Sprinkle the rest of the lemon zest liberally across the tart.
Bake at 425° for 17-19 minutes, until edges of the puff pastry are nicely browned, asparagus are tender and the prosciutto is crispy. Remove from the oven and let the tart cool on the tray for 5 minutes before cutting. Sprinkle with some fresh black pepper if desired before serving.
Store any leftover piece in the fridge and reheat in a 350° oven for 10 minutes.
