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.
IngredientsIngredients 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
- 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 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
- 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.
- Brush 1/4 cup pesto over pastry within 1/2-inch of edges.
- Fold edges over 1/4-inch. Using fork press edges to seal.
- In a small bowl, combine ricotta, egg, remaining 1/4 cup parmesan cheese, salt and pepper. Spread mixture over pesto.
- Toss asparagus with olive oil and arrange over cheese mixture.
- Bake 20-25 minutes or until puff pastry is golden and asparagus are tender.
- Top with some of the remaining pesto and prosciutto slices. Serve remaining pesto on the side.
We’d love to hear your thoughts, ideas and comments on this recipe.