Serves a Crowd

Asparagus Tart

by:
March  4, 2011
0 Ratings
Author Notes

I found this recipe in a wonderful Lithuanian cooking blog "Beatos Virtuve". Excellent Recipe! —Ausra

  • Serves 6
Ingredients
  • Puff Pastry
  • 1 egg
  • 1 clove of garlic
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan
  • 1 bunch asparagus, trimmed
  • 1/4 pound prosciuto, thinly sliced
In This Recipe
Directions
  1. Blanche asparagus in a large pot of salted boiling water for about five minutes. Drain, rinse with ice-cold water and place on a kitchen towel to dry.
  2. Mix cream, egg and minced garlic in a small pitcher.
  3. Unwrap and unroll puff pastry, place it on a baking sheet. On the unrolled pastry sheet cut a 1mm-deep slit around the whole perimeter, about 1/2 inch away from the edges (in other words, mark a smaller rectangle wwithin the sheet of puff pastry, cutting only halfway through the thickness). This will be the rim of your tart.
  4. Bake the prepared puff pastry at 400oF for about 5 minutes, until it is all puffy. Take out of the oven and press down the middle of the rectangle, not touching the puffy edges.
  5. Lay slices of prosciutto and then dry blanched asparagus in a single layer on a half-baked puff pastry. Carefully pour egg and cream mixture to cover the asparagus. Sprinkle with Parmesan cheese. Return back to the oven and bake until golden brown.

See what other Food52ers are saying.

  • Ausra
    Ausra
  • boulangere
    boulangere
  • LULULAND
    LULULAND

3 Reviews

LULULAND April 27, 2021
I made this yesterday. The recipe didn't say whether to use one package of puff pastry or the whole box. I used the whole box that's 2 of them. Is that correct? It was good. But would have appreciated clarity on that.
 
Author Comment
Ausra May 12, 2011
Thanks, Boulangere, for your kind comment!
 
boulangere April 28, 2011
I have to tell you, I made this a couple of weeks ago for a catered luncheon for a group of ladies anywhere from 25 to 75 in age, and across the board, they all loved it! I am very happy to have added it to the repertoire. Thank you!