Savory Asparagus Tart Made With Store-Bought Puff Pastry | Bake No Mistake | Allrecipes.com

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Defrost the puff pastry on the counter for about 40 minutes.

Lay the defrosted puff pastry on a sheet pan lined with parchment paper and gently unfold it.

If the pastry is too soft, place it back in the fridge to firm it up.

Roll out the pastry into a rectangular shape using a small rolling pin.

Use an offset spatula to create a border by going about a half inch from the edge all the way around.

Poke holes in the center of the puff pastry with a fork to prevent excessive puffing during baking.

Beat an egg and brush it on the edges of the pastry for a golden finish; milk can be used as an alternative.

Par-bake the pastry in a preheated oven at 400°F for about 10 minutes until it starts to puff up and turn golden.

Spread a layer of mustard in the center of the par-baked pastry.

Sprinkle grated fontina cheese over the mustard layer.

Lay trimmed asparagus spears on the tart, alternating their direction.

Sprinkle fresh thyme leaves and cracked black pepper over the asparagus.

Add a little more cheese on top of the asparagus.

Bake the tart for another 20 minutes until golden and cooked through.

Remove the tart from the oven and transfer it to a cutting board.

Top the tart with prosciutto, twisting it slightly for presentation.

Drizzle balsamic glaze over the tart for added flavor.

Slice the tart into portions and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens