This Asparagus and Prosciutto Tart is one of those recipes that looks like it came straight from a fancy brunch menu—but it’s ridiculously easy to throw together at home. Whether you’re treating yourself on a quiet Sunday morning or whipping up something impressive for guests, this tart feels like a little celebration on a plate.
Why You’ll Love This Recipe
I first made this tart for a spring brunch with friends, and it disappeared within minutes. The flakiness of puff pastry paired with salty prosciutto and bright, crisp asparagus is just magic. Bonus? It’s elegant but oh-so-easy.
- It’s ready in under 30 minutes—hello, weeknight dinner or quick brunch win!
- Looks beautiful enough for entertaining, tastes even better.
- No fancy tools or complicated techniques needed.
- Combines creamy, salty, and crisp textures in every bite.
Ingredients Breakdown
Essentials
- 1 sheet of puff pastry, thawed
- 6-8 slices of prosciutto
- 1 bunch of fresh asparagus, trimmed
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 egg, beaten (for egg wash)
- Salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
Pro Tips
- Look for thin asparagus so it cooks quickly and evenly.
- Store-bought puff pastry is totally fine—just make sure it’s properly thawed before you roll it out.
- Add a pinch of lemon zest to the ricotta for a fresh pop.
- Want even crispier edges? Pre-bake the puff pastry for 5 minutes before adding toppings.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry into a rectangle and place it on the parchment-lined sheet. Use a sharp knife to lightly score a 1-inch border around the edge (don’t cut all the way through).
- In a small bowl, mix together ricotta, a pinch of salt, black pepper, and parmesan. Spread this mixture evenly within the scored border.
- Layer prosciutto slices across the ricotta, then lay asparagus spears neatly across the tart. You can alternate direction for a little flair.
- Brush the edges of the pastry with the beaten egg. Drizzle a little olive oil over the asparagus and crack some fresh black pepper on top.
- Bake for 20–25 minutes, or until the crust is golden and puffed, and the asparagus is tender.
- Let cool slightly, then slice and serve warm or at room temp.
Chef’s Tips and Tricks
- Don’t skip the egg wash—it gives the tart that gorgeous golden finish.
- Trim the woody ends off the asparagus so you don’t end up with tough bites.
- Want a crisper crust? Bake the tart in the lower third of your oven.
- Sprinkle with fresh herbs like thyme or chives just before serving for extra flavor and color.
Recipe Variations and Serving Suggestions
- Swap ricotta with goat cheese or crème fraîche for a tangy twist.
- Add thinly sliced red onion before baking for a savory bite.
- Top with a fried or poached egg if you’re serving it for brunch—so good!
- Cut into small squares to serve as an appetizer at parties.
FAQs
Can I make this tart ahead of time?
Yes! You can prepare it a few hours before, bake, then reheat at 350°F for 10–15 minutes when ready to serve.
Is this tart freezer-friendly?
I recommend enjoying it fresh for the best texture. However, you can freeze leftovers—just know the pastry may lose some crispness when reheated.
What can I use instead of prosciutto?
You can use thinly sliced ham, smoked salmon, or even go meatless and add extra cheese and veggies.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Ingredients:
- 1 sheet of puff pastry, thawed
- 6–8 slices of prosciutto
- 1 bunch asparagus, trimmed
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan
- 1 egg, beaten
- Salt and black pepper
- Olive oil, for drizzling
Instructions:
- Preheat oven to 400°F. Roll out puff pastry and score a 1-inch border.
- Mix ricotta with salt, pepper, and parmesan. Spread within the border.
- Layer prosciutto and asparagus on top. Brush edges with egg wash.
- Drizzle olive oil and add black pepper. Bake for 20–25 minutes.
- Cool slightly, slice, and enjoy warm or at room temp.
Nutrition: ~280 calories per serving
If you make this tart, I’d love to see how it turned out! Tag me @thekitchensaid on Instagram or drop a comment below—I always love hearing your twists and stories. Happy cooking!
