Asparagus and Prosciutto Tart

The Art of Puff Pastry

Puff pastry is the star of this tart, offering a light and flaky texture that contrasts beautifully with the tender asparagus and savory prosciutto. When rolling out the pastry, aim for a thickness of about 1/8 inch to ensure it puffs up adequately during baking. I recommend using a sharp knife to cut the border, as this will help create a defined edge and encourage the pastry to rise in a uniform manner.

It's important to keep the puff pastry cold while you work with it. If it becomes too warm, it might not puff correctly. If you notice it starting to soften, pop it back in the refrigerator for a few minutes before continuing. This allows the layers to remain distinct, creating that signature flakiness we love.

Tips for Asparagus Preparation

Selecting fresh asparagus is key to achieving vibrant flavor and crisp texture. When choosing asparagus, look for firm stalks that are bright green, with tight, compact tips. Avoid any that appear limp or have dark spots. Trim the ends to remove the tough, woody parts—typically about the lower inch of the stalk is removed to ensure tenderness.

Blanching the asparagus before layering it on the tart can enhance its color and ensure it's perfectly tender after baking. Simply boil the trimmed asparagus for 2-3 minutes, then transfer it quickly to an ice bath to halt the cooking process. This step allows you to maintain that beautiful green color and ensures your asparagus is bright and flavorful without being overcooked.

Serving Suggestions

This asparagus and prosciutto tart is versatile enough to stand alone or be paired with a variety of sides. For a complete brunch spread, consider serving it alongside a light salad dressed with a simple vinaigrette or some roasted cherry tomatoes. These fresh accompaniments can brighten the dish and enhance its overall appeal.

If you're looking to elevate the tart for more formal occasions, try drizzling a balsamic reduction over the slices just before serving. The sweet and tangy glaze complements the salty prosciutto and the earthiness of the asparagus beautifully. Additionally, for those who enjoy cheese, sprinkling a bit of crumbled goat cheese or feta on top before baking can add a creamy richness that takes this dish to the next level.

Make-Ahead Tips

If you want to save time on the day of your gathering, you can prepare the tart in advance. Assemble the tart with the prosciutto and asparagus, but wait to brush it with the egg wash until just before baking. Wrap the assembled tart tightly in plastic wrap and store it in the refrigerator for up to 24 hours. This way, you're just a quick bake away from a stunning dish!

For optimal puffiness, bake the tart fresh from the refrigerator rather than letting it come to room temperature. You might need to add a couple of minutes to the baking time, so keep an eye on it until it’s golden and puffed.

Storing Leftovers

Leftover asparagus and prosciutto tart can be stored in an airtight container in the refrigerator for up to 3 days. To maintain its flaky texture, reheat individual slices in a toaster oven rather than microwaving, as the microwave can make the pastry soggy. A toaster oven warms the pastry without losing its delightful crunch.

If you want to prepare extra tarts to freeze, you can assemble and freeze them before baking. Just wrap each tart securely in plastic wrap and then in foil. To bake from frozen, adjust the baking time, adding 5-10 minutes until the pastry is golden and puffed. This method allows you to enjoy this delicious dish anytime!