This easy-to-make asparagus tart recipe combines some of the best flavors of the spring season. And the best part is that it uses puff pastry to create a simple but elevated recipe that works as a lunch, dinner, or even an appetizer!
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INGREDIENTS
- 1 14-oz sheet puff pastry, thawed in the refrigerator
- 2 tbsp Dijon mustard
- 1 5.2-oz container Boursin cheese
- 2 oz prosciutto (about 5 slices)
- 12 oz asparagus, cleaned and trimmed
- 1 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup grated Parmesan cheese
INSTRUCTIONS
- Preheat the oven to 400°F. Open the thawed puff pastry on a lightly floured piece of parchment paper. Roll it out to smooth the seams to an 11x14-inch rectangle. Transfer the pastry and parchment to a baking sheet. Using a sharp knife, make a line 1/2-inch around the perimeter of the pastry, only cutting halfway through, creating a crust. Do not cut all the way through the pastry.
- Brush the inside of the cut-line pastry with the Dijon mustard. Crumble the Boursin cheese evenly over the mustard. Lay the prosciutto over the cheese; the pieces can be offset to cover as best as possible. Top with a single layer of asparagus trimmed to fit within the crust from one long side to the other long side. Drizzle with olive oil, and sprinkle with salt, black pepper, and Parmesan cheese.
- Bake in the preheated 400°F oven until the pastry is puffed and golden brown, 20-25 minutes. Remove from the oven and cool for 5 minutes before slicing and serving.
CHAPTERS
00:00 Intro
01:12 Preparing the frozen pastry
03:43 Adding the Dijon mustard and cheese
05:20 Adding the prosciutto and asparagus
07:23 Baking the tart
09:04 Tasting the tart
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From my farm to your home. 🏡
My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. wyseguide.com
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.
4 авг 2024
