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Asparagus and Prosciutto di Parma Puff Pastry Tart with Spring Pea Pesto and Ricotta

Number of servings (yield): 9

Asparagus and prosciutto is everyone’s springtime favorite, whether as a simply wrapped appetizer or in a more complex pasta dish. But this Asparagus and Prosciutto di Parma Puff Pastry Tart is anything but ordinary; with a homemade spring pea pesto and ricotta cheese, this dish will quickly become a must-have for friends and family alike. There isn’t anything better than a meal that captures every ounce of flavor from the season, and this tart does just that for spring. Serve as an appetizer or a main dish for every garden party, and be sure to pair a light wheat beer or sparkling wine if you’re feeling festive.

Ingredients
Ingredients for Pesto
  • 1 cup spring peas
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan cheese, shredded
  • 2 tablespoons fresh mint leaves
  • 1 clove garlic
Ingredients for Tart
  • 1 sheet frozen puff pastry, thawed
  • 1 cup part skim ricotta cheese
  • 1 egg, lightly beaten
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound thin asparagus, trimmed
  • 1 tablespoon olive oil
  • 6 slices Prosciutto di Parma, halved lengthwise
Instructions

Instructions for Pesto

In a blender or food processor, puree peas, olive oil, pine nuts, ¼ cup parmesan cheese, mint and garlic until smooth; set aside.

Instructions for Tart

  1. Preheat oven to 400°F. On lightly floured surface, roll out puff pastry to 15-inch x 9-inch rectangle and transfer to baking sheet.
  2. Brush 1/4 cup pesto over pastry within 1/2-inch of edges.
  3. Fold edges over 1/4-inch. Using fork press edges to seal.
  4. In a small bowl, combine ricotta, egg, remaining 1/4 cup parmesan cheese, salt and pepper. Spread mixture over pesto.
  5. Toss asparagus with olive oil and arrange over cheese mixture.
  6. Bake 20-25 minutes or until puff pastry is golden and asparagus are tender.
  7. Top with some of the remaining pesto and prosciutto slices. Serve remaining pesto on the side.
Preparation Time: 12 Minutes
Cooking time: 25 Minutes
Type: Cocktail
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