Sometimes there’s nothing left to do but put a little pretty in your munch.
Cue this Spring Pea, Asparagus and Crispy Prosciutto Tart.
If the fresh pops of green aren’t enough to make your mouth come alive, I promise that when you close your eyes, you’ll instantly be transported to a summery open air cafe in the middle of France.
Or something like that.
To be honest, I’ve only driven through France on a tour bus with what I can imagine must’ve been a close cousin of Clark Griswald, who continuously called out: Look, kids! Parliament! Big Ben!** as we drove around with our faces enthusiastically pressed against the glass.
Anyways, try this tart.
I think you’ll like it, and it’ll make you feel kinda fancy.
**I totally realize those places aren’t actually in France, but I do hope the European Vacation reference came across loud and clear.
Also, my trip to France was glorious, but I definitely didn’t see a tart like this there.
Click here to view the video!
Ingredients
- Puff pastry
- Asparagus, cut into thirds
- 1 cup peas, frozen
- 1 lemon
- Prosciutto
- Cream cheese
- 2 tbsp butter
- 1 tbsp garlic, minced
- Sharp white cheddar, grated
- Extra virgin olive oil
- Salt
- Pepper
- Herbs, optional
- Microgreens, optional
Instructions
Step 1
Remove your sheets of puff pastry from the freezer and thaw according to package directions.
Good to know: One sheet of puff pastry should feed two people.
Step 2
Preheat oven to 400 degrees.
Lay prosciutto on a parchment-lined tray, curling it into little individual bundles to avoid burnt edges.
Cook for about 7 minutes, checking frequently.
Remove prosciutto from tray and cool on rack until ready to crumble.
Good to know: You only need one piece of prosciutto per tart, but it’s fun (and tasty) to crisp up the whole package to eat like chips.
Step 3
Change oven temperature to 350 degrees.
Step 4
Roll out a sheet of puff pastry and place it on a baking sheet.
Trim an inch off each edge of the puff pastry and stack it on outside edges to create a border.
Take a fork and poke some holes in the bottom of the pastry.
Bake for 20 to 25 minutes, until it just begins to turn golden and puff up.
Step 5
Meanwhile, melt butter in a saute pan over medium heat.
Add garlic until fragrant, which should take about a minute.
Add peas, season with salt and pepper, and saute until warm.
Remove from pan and set aside.
Step 6
In the same pan, saute the asparagus in olive oil with a pinch of salt and pepper.
Once asparagus is tender, remove from pan and set aside.
Step 7
In a small bowl, mix cream cheese with lemon zest, lemon juice, salt and pepper.
Heck, throw in some chopped herbs if you’d like.
Set aside.
Step 8
Remove pastry from oven and gently pat down the center of the tart. Careful, it will be HOT.
Spread cream cheese mix in a light layer across the center of the tart. This might be kind of awkward, but gets easier as the cream cheese warms up.
Sprinkle peas, crumbled prosciutto and asparagus across the tart.
Season generously with salt and pepper.
Pop back in the oven for another 10 minutes, checking frequently.
Step 9
Remove tart from the oven.
Grate sharp white cheddar across the whole thing.
Garnish with all your little pretties: herbs, edible flowers and/or micro greens.
Cut into quarters and enjoy!