Elegant Asparagus & Prosciutto Tarts


Asparagus & Prosciutto Tarts

 

While not usually a fan of ready-made products, I am head over heels in love with the convenience and ease of store-bought puff pastry. My favourite brand is President’s Choice and IS made with butter (turns out not all of them are..) as good puff pastry is meant to be.

An absolutely fabulous product to have in the kitchen, it’s equally fantastic for dessert recipes; try it in easy apple puff pastry hand pies an easy & delicious recipe I came up with to replicate pastry I had in Florence, Italy!

We should all take help where we can, right..? Especially when it means you could make dishes like these Elegant Asparagus & Prosciutto Puff Pastry Tarts in no time. 

*no compensation was received for mentioning any products in this post, I use the products because I like them.

Buttery, flaky pastry that’s neutral in taste, and with versatility to be used in both sweet & savoury dishes…? Yes. Please. A kitchen marvel if there ever was one, and something I always have in my freezer.

Making Asparagus & Prosciutto Puff Pastry Tarts

This is one of those dishes that just came to me. It is local asparagus season and I was grilling up a bunch for salads, and more. This dish turned out to be one of the ‘more’ as I had prosciutto in the fridge, and my usual stash of puff pastry in the freezer. 

 

Asparagus & Prosciutto Puff Pastry Tarts

Wanting to get enough rise, or puff, from the tarts, I was careful not to overload with ingredients. Halving the asparagus helped, as did going light on the prosciutto – which by the way melted deliciously, infusing it’s flavour into the pastry. Yum.

I left some of the tarts without prosciutto, to top later; much like adding it, and freshness to an already baked pizza. I think I preferred the baked prosciutto version, but you can try both, and judge for yourself.

 

Asparagus & Prosciutto Puff Pastry Tarts

A little grated cheese, especially some Parmigiano Reggiano, wouldn’t have been amiss. There’s always next time!

 

Asparagus & Prosciutto Puff Pastry Tarts

 

To serve add more fresh tomato, and a soft summer herb like basil or chives to really make the flavours pop. A bit of freshly ground pepper is also good, but go easy on the salt as most prosciutto is salty enough!

Effortless. Flavourful. Classy enough to serve for any weekend brunch, or dinner appetizer. Also perfect for lunch with the girls, serve with a green salad and a crisp white wine. Buon appetito~

 

Print

Elegant Asparagus & Prosciutto Tarts

An excellent example of simple being best, this stylish 4-ingredient recipe is ready in less than 30 minutes.
Course Appetizer, Brunch, Lunch
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author joanne

Ingredients

  • 1 sheet 10” x 10” puff pastry
  • 4 - 6 asparagus spears cooked and halved horizontally
  • 4 - 6 slices prosciutto halved if large
  • 4 - 6 grape/cherry tomatoes halved

garnish:

  • more tomato halves
  • fresh herbs like basil or chives
  • easy on the salt
  • freshly ground black pepper

Instructions

  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. On a clean work surface, either very lightly floured or covered with parchment, place the defrosted pastry. Cut it into 4 equal long pieces (I keep a washable plastic ruler for kitchen use!) with a pizza cutter (or small knife) and place on a parchment lined baking sheet, equally spacing them apart.
  4. Add 2 pieces of asparagus, a couple of tomato halves, then drape the prosciutto slices over top.
  5. Bake for 12 - 15 minutes, until prosciutto is crispy and pastry is golden. Cool slightly before serving; they’re equally delicious warm or at room temperature.
  6. Garnish with more tomato and some soft herbs like basil or chives, for colour and freshness

Recipe Notes

*tip: quantities approximate - use more/less but don’t go too heavy handed or the pastry won’t rise to its usual glory!

 

**tip: if the pastry you buy comes wrapped in parchment paper, simply use it for cutting - without cutting through - then transferring the tarts to the baking sheet.

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