Distinctly Delicious Recipes
Asparagus and Prosciutto di Parma PDO Puff Pastry Tart
Ingredients
Ingredients for Pesto
1 cup spring peas
1/4 cup extra virgin olive oil
1/4 cup pine nuts
1/4 cup Grana Padano cheese, shredded
2 tablespoons fresh mint leaves
1 clove garlic
Ingredients for Tart
1 sheet frozen puff pastry, thawed
1 cup part skim ricotta cheese
1 egg, lightly beaten
1/4 cup Grana Padano cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound thin asparagus, trimmed
1 tablespoon olive oil
6 slices Prosciutto di Parma, halved lengthwise
Directions
Instructions for Pesto
In a blender or food processor, puree peas, olive oil, pine nuts, ¼ cup Grana Padano cheese, mint and garlic until smooth; set aside.
Instructions for Tart
Preheat oven to 400°F. On lightly floured surface, roll out puff pastry to 15-inch x 9-inch rectangle and transfer to baking sheet.
Brush 1/4 cup pesto over pastry within 1/2-inch of edges.
Fold edges over 1/4-inch. Using fork press edges to seal.
In a small bowl, combine ricotta, egg, remaining 1/4 cup Grana Padano cheese, salt and pepper. Spread mixture over pesto.
Toss asparagus with olive oil and arrange over cheese mixture.
Bake 20-25 minutes or until puff pastry is golden and asparagus are tender.
Top with some of the remaining pesto and prosciutto slices. Serve remaining pesto on the side.
Makes one tart.