Crispy Asparagus Prosciutto Puff Pastry Tart with Gruyere
A quick and easy tart featuring flaky puff pastry topped with tender asparagus, crispy prosciutto, and melted Gruyere cheese, perfect for spring or any time of year.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: French-inspired
Ingredients
Scale
- 1 sheet puff pastry (about 8x8 inches / 20x20 cm), thawed
- 1 bunch asparagus (about 12–15 spears), trimmed and blanched for 2 minutes
- 6–8 thin slices prosciutto, torn into pieces
- 1 cup shredded Gruyere cheese (about 100g)
- 1 tablespoon olive oil
- 1 clove garlic, minced (optional)
- 1 teaspoon fresh thyme leaves, roughly chopped (optional)
- Salt and pepper to taste
- Lemon zest from half a lemon (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Trim woody ends off asparagus stalks (about 1-2 inches). If thick, peel outer layer with a vegetable peeler. Blanch asparagus in boiling salted water for 2 minutes, then transfer to an ice bath. Pat dry.
- Roll out puff pastry on a lightly floured surface to about 10×10 inches (25×25 cm). Transfer to the lined baking sheet. Score a 1-inch border around edges without cutting through.
- Mix olive oil and minced garlic in a small bowl. Brush mixture lightly over the scored border and center of pastry.
- Sprinkle shredded Gruyere evenly inside the scored border.
- Arrange blanched asparagus spears evenly on top of cheese. Drape torn prosciutto pieces between and over asparagus.
- Sprinkle fresh thyme leaves, lemon zest, salt, and pepper over the top.
- Bake for 20-25 minutes until pastry is puffed and golden, cheese bubbly, and prosciutto edges crisp. Check after 15 minutes to avoid burning.
- Remove from oven and let cool for 5 minutes to set.
- Slice into squares or wedges and serve warm.
Notes
Keep puff pastry cold until ready to use to ensure proper puffing. Blanch asparagus briefly and pat dry to avoid soggy pastry. Use freshly shredded Gruyere for best melt. If oven runs hot, tent tart with foil after 15 minutes to prevent over-browning. Can assemble up to 4 hours ahead and refrigerate before baking. Leftovers keep well refrigerated for 3 days and reheat in oven for crispness.
Nutrition
- Serving Size: 1 slice (1/6 of tart
- Calories: 280320
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 12
Keywords: asparagus tart, prosciutto tart, puff pastry tart, Gruyere tart, spring recipe, easy tart, savory tart, brunch recipe