Asparagus Prosciutto Tart Recipes
ASPARAGUS AND PROSCIUTTO RUSTIC TART
Easy but impressive, this cheesy rustic tart topped with prosciutto and asparagus spears will make you look like a pro, but only we'll know that anyone can make it.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
- In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
- In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
- In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to 24 minutes or until edges are golden brown and asparagus is tender. Cool 15 minutes on pan on cooling rack.
Nutrition Facts : Calories 460, Carbohydrate 30 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 15 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1/2 g
ASPARAGUS, PROSCIUTTO AND FONTINA TART
Pepperidge Farm® Puff Pastry Sheets make the perfect crust for this savory tart that features asparagus, fontina cheese, prosciutto, and chopped thyme, baked until the pastry is golden and the cheese is melted. Unashamedly nabbed from allrecipes.com.
Provided by Sandi From CA
Categories Cheese
Time 1h
Yield 16 appetizers
Number Of Ingredients 6
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
- Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
- Bake for 20 minutes or until the pastry is golden and the asparagus is tender.
Nutrition Facts : Calories 116.7, Fat 8, SaturatedFat 2.8, Cholesterol 7.8, Sodium 92.8, Carbohydrate 8.2, Fiber 0.8, Sugar 0.8, Protein 3.5
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ASPARAGUS TART WITH PROSCIUTTO | JERNEJ KITCHEN
From jernejkitchen.com
4.7/5 (3)Total Time 30 minsCategory MainsCalories 408 per serving
- Preheat the oven to 200 °C / 390 °F or fan-assisted oven to 190 °C / 375 °F. Line a 25 cm x 30 cm or 9-inch x 13-inch baking sheet with parchment paper.
- Unroll the puff pastry and trim it to a 30 cm x 35 cm (12-inch x 14-inch) rectangle. Place onto the prepared baking sheet. Roll the edges of the pastry inwards, so that the rectangle fits the baking sheet. Using a fork, prick the dough all over, leaving out the edges.
- Brush the center of the dough (leaving out the edges) with olive oil. In a small bowl, stir to combine the cream cheese, mascarpone, lemon zest, garlic powder, and olive oil. Season to taste with salt, and pepper. Spread the cream cheese filling over the pricked pastry. Place in the preheated oven on the lowest rack. Bake for 10 minutes at 200 °C / 390 °F or fan-assisted oven at 190 °C / 375 °F.
- Clean the asparagus and chop off the wooden ends. Discard the woody ends or use them in a vegetable broth. Place the asparagus on a large plate. Season with salt. and pepper and drizzle with a teaspoon of olive oil. Take the tart out from the oven, and arrange the fresh asparagus on top. Place back in the oven on the second rack and bake for 15 - 20 minutes, or until the pastry is beautifully golden-brown.
PROSCIUTTO ASPARAGUS TART | EASY APPETIZER RECIPE
From thatswhatchesaid.net
5/5 (10)Total Time 50 minsCategory Appetizer
- Open tube of crescent rolls and unroll onto baking sheet. Pinch seams together to create one continuous sheet of dough.
- Using a sharp knife, cut slices into edges of dough about 1 inch into the center, all the way around. Pierce center of dough with a fork.
ASPARAGUS TART {EASY RECIPE WITH PUFF PASTRY}
From wellplated.com
4.8/5 (9)Total Time 45 minsCategory Main Course, SnackCalories 283 per serving
- Unfold the puff pastry on a lightly floured surface. Roll into a 10 inch x 14-inch rectangle, then carefully transfer to the prepared baking sheet. In a small bowl, beat together the egg yolk with 1 tablespoon water to create an egg wash (save the egg white for a different use). Lightly brush the entire surface of the puff pastry with the egg wash. With a sharp knife, score a border around the pastry dough that is 1 inch from the edges on all sides, so that you mark a rectangle. With a fork, pierce holes in the pastry all over the center of the rectangle you just created (do not pierce the edges). Each fork imprint should be about 1/2-inch apart. Bake the puff pastry for 10 minutes. It will be golden and slightly puffed. If any areas are very puffy, gently press them down with a fork.
- Meanwhile, in a small bowl whisk together the ricotta, 1 whole egg, lemon zest, lemon juice, parsley, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread in an even layer over the crust, staying inside the rectangle and leaving the 1-inch border you created uncovered. Trim the bottoms of the asparagus spears to fit crosswise inside the rectangle (about 8-inches in length). Arrange them in a single layer over the ricotta, alternating ends and tips. Brush the asparagus lightly with the olive oil, and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Tear the prosciutto into pieces and scatter it over the top.
- Bake for 15 minutes, then check to make sure the pastry isn't browning too quickly. If it is, lightly tent the tart with foil, then return to the oven and continue baking until the asparagus is tender, about 5 to 7 additional minutes. Remove the tart from oven and let cool for 2 minutes. Slice and serve, sprinkled with additional Parmesan as desired.
ASPARAGUS PROSCIUTTO TART - DANIELLE WALKER
From daniellewalker.com
5/5 (2)Servings 8
- To make the crust, combine the almond flour, egg, arrowroot, coconut oil, water, and salt in a stand mixer fitted with the beater attachment, or use an electric handheld mixer. Beat on medium speed until a loose dough forms. Gather the dough and press it into the bottom and up the sides of the tart pan. Bake for 15 minutes, or until the crust is golden on the edges. Remove the crust from the oven and increase the temperature to 375°F.
- To make the filling, heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the asparagus and 1⁄2 teaspoon of the lemon juice and sauté for 3 minutes. Add the garlic and continue cooking for 2 minutes, or until the asparagus is crisp-tender.
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