Easy Asparagus Tart
Ingredients
The tart base
-
1
sheet
frozen puff pastry, thawed
-
1
large
egg
-
1
yolk
egg, divided
The filling
-
1
cup
part-skim ricotta cheese
-
½
teaspoon
lemon zest
-
1/2
lemon
juice
-
¼
cup
chopped fresh parsley
-
¼
cup
freshly grated Parmesan cheese
-
¾
teaspoon
kosher salt
-
¾
teaspoon
ground black pepper
The toppings
-
1
pound
asparagus
-
2
teaspoons
extra virgin olive oil
-
2
ounces
prosciutto
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll the puff pastry into a rectangle and transfer it to the baking sheet.
- Prepare an egg wash by beating the egg yolk with water, then brush it on the pastry.
- Score a 1-inch border around the pastry and pierce holes in the center.
- Bake the pastry for 10 minutes until golden and slightly puffed.
- In a bowl, whisk together ricotta, whole egg, lemon zest, lemon juice, parsley, Parmesan, salt, and pepper.
- Spread the ricotta mixture over the crust, leaving the border uncovered.
- Trim the asparagus and arrange it over the ricotta layer.
- Brush the asparagus with olive oil and season with salt and pepper, then add the prosciutto.
- Bake for an additional 15 minutes, checking for browning, and tent with foil if necessary.
- Cool for 2 minutes, slice, and serve with extra Parmesan if desired.
Nutrition Facts (estimated)
Servings
8
Calories
283
Total fat
19g
Total carbohydrates
18g
Total protein
10g
Sodium
20mg
Cholesterol
37mg
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