Asparagus and Prosciutto Tart for Easy Spring Brunch
A savory asparagus and prosciutto tart made with buttery puff pastry, a tangy cheesy base, and just-tender asparagus spears—baked into a crisp, golden slab that slices neatly for brunch.
Equipment
- Rimmed baking sheet
- Parchment paper
- Rolling Pin
- Sharp knife
- Fork
- Small bowl
- Pastry brush
- Cooling rack
Ingredients
- 1 sheet all-butter puff pastry about 250 g / 9 oz; thawed but still cold
- 1 tbsp Dijon mustard
- 3 tbsp crème fraîche or full-fat sour cream
- 1/2 cup finely grated Gruyère or Fontina cheese
- 1/4 cup finely grated Parmesan cheese divided
- 1 large egg beaten
- 8–10 thin asparagus spears about 250 g / 9 oz; woody ends trimmed
- 3–4 slices prosciutto about 50–60 g / 2 oz; torn into bite-size pieces
- 1 tbsp olive oil
- 1/4 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme (optional)
Instructions
- Preheat your oven to 400°F / 200°C with a rack in the lower-middle position. Line a rimmed baking sheet with parchment paper.
- Lightly flour your work surface and roll the puff pastry into roughly a 10 x 14 inch (25 x 35 cm) rectangle. Transfer the pastry to the lined baking sheet.
- Using a sharp knife, lightly score a 1.5 cm (1/2 inch) border all the way around the pastry without cutting through. Inside the border, prick the dough all over with a fork.
- In a small bowl, whisk together the Dijon mustard and crème fraîche (or sour cream) until smooth. Add 1/4 cup (25 g) of the Gruyère/Fontina, 2 tablespoons of the Parmesan, and 2 teaspoons of the beaten egg. Season with a pinch of salt and pepper and stir until evenly combined.
- Spoon the cheese mixture onto the pastry, staying within the scored border, and spread into a thin, even layer.
- Pat the trimmed asparagus dry. Toss with the olive oil, salt, and pepper until lightly coated (slice thick spears lengthwise if needed).
- Lay the asparagus spears in a single layer over the cheese base. Tuck and drape the prosciutto pieces around and between the spears.
- Sprinkle the remaining Gruyère/Fontina and Parmesan over the tart, keeping cheese away from the border. Scatter thyme over the top if using.
- Add a small splash of water to the remaining beaten egg and whisk. Brush the pastry border lightly with egg wash for a glossy edge.
- Bake for 18–22 minutes, rotating the pan halfway through, until the pastry is deeply golden and crisp and the asparagus is just tender.
- Let the tart rest 5–10 minutes on a cooling rack. Season with a pinch more salt or pepper if needed.
- Slice into 6–8 squares and serve warm or at room temperature.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 15gFat: 28gSaturated Fat: 12gCholesterol: 75mgSodium: 780mgPotassium: 320mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 12mgCalcium: 260mgIron: 2.5mg
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