This Asparagus Tart with Prosciutto and Burrata will change your entertaining game forever. With a flaky, golden puff pastry base, a lemony herbed ricotta filling, crispy prosciutto, creamy burrata, and fresh asparagus on top, this savory Asparagus Tart is filled with flavor. But don't worry, all of that deliciousness doesn't take much effort at all. Store-bought frozen puff pastry takes out most of the work while still letting you get a delicious, cheesy, flaky treat to impress your guests at any gathering.
With Easter, Mother's Day, and spring and summer brunches and picnics just around the corner, I've been jumping at every opportunity to add new recipes to the repertoire that showcase the best of this season's produce. Especially asparagus, which might be at the top of my "favorite vegetables" list-- at least when done well (like in this Cheesy Asparagus and Ham Cannelloni or this Pan-Fried Garlic Butter Steak with Crispy Potatoes and Asparagus). But my new go-to way to allow asparagus to take center stage? Well, it's this tart right here.
A SEEMINGLY-SOPHISTICATED DISH THAT'S DECEPTIVELY SIMPLE
Not only does it look beautiful and impressive, but it's also incredibly easy to make, thanks to the use of store-bought puff pastry and a few simple steps.
When you bite into a slice of this tart, you'll first be struck by the flaky, buttery puff pastry. But then, the flavors of the ricotta, lemon, honey, and herbs will come through, perfectly complementing the savory prosciutto and the earthy asparagus. And then that creamy burrata? Don't even get me started on the burrata. This is a cheesy, cheesy tart but in the most sophisticated-feeling of ways.
I've made this Aparagus Tart now a few days in a row, doing my due diligence to test the recipe, and I have to tell you that it's one of those recipes that you just don't get sick of day after day. I will absolutely be making this again-- in fact, I'll be making it for Easter tomorrow-- and not only for events, but also as an easy dinner or a special brunch from time to time. And I think you'll love it as much as I do.
WHY YOU'LL LOVE THIS RECIPE
Low effort but big results is what to expect here. Really you're going to love so many things about this Asparagus Tart, but especially these things:
- NO STRESS NECESSARY. With store-bought puff pastry and only a few easy steps, this tart is a breeze to put together.
- IMPRESSIVE FOR GET-TOGETHERS: The beautiful golden crust, vibrant green asparagus, creamy burrata and crispy prosciutto make for a stunning dish that's sure to impress your guests.
- FRESH & FLAVORFUL: This tart celebrates the best of spring produce, with the bright flavors of lemon and herbs, earthy asparagus, and peppery arugula.
THE INGREDIENT LINE-UP
This Asparagus Tart with Prosciutto and Burrata feels fancy, but the ingredients themselves are not at all uncommon in your average run-of-the-mill grocery store. And best of all, you can really get creative with how you put yours together. I'll give you the run-down of what I use and why, but feel free to swap things out based on what you have on hand. This is a super forgiving recipe!
- Puff pastry: Provides a buttery, flaky base for the tart. Use store-bought puff pastry dough, which is easy to find in the dessert section of the freezer aisle and happens to be a staple in my kitchen.
- Asparagus: These fresh, tender spears add more than just a pop of green to the dish. They're earthy, nutty, and buttery and one of the best vegetables to eat!
- Prosciutto: Crispy, salty, and flavorful prosciutto adds so much to this dish. You don't need a lot of it, but it makes all of the difference in the final tart. You can usually find it in pre-sliced refrigerated packages at the grocery store, but if not, the deli will likely be happy to slice it to order for you!
- Ricotta cheese: Creamy and tangy, ricotta adds richness and depth to the filling. For best results, use whole milk ricotta, and make sure you drain off any excess water to prevent a soggy-bottomed tart.
- Parmesan cheese: Nutty, salty parmesan is a classic pairing choice for asparagus, and adds extra flavor and cheesiness to the filling.
- Burrata cheese: This creamy fresh ball of mozzarella is so indulgent and beautiful, I can't get enough of it. It's like the icing on the cake in this recipe.
- Herbs: Spring herbs will add brightness and flavor to the filling. Feel free to use what you have on hand, but I most prefer basil, thyme, dill, and parsley.
- Lemon: Both the zest and juice are used to add brightness and tang to the filling and the topping of the tart!
- Egg: Used to brush the border of the pastry, egg will help the tart brown along the edges and allow the sesame seeds to stick. The remaining egg is also mixed with the ricotta filling, which adds extra structure and protein to the tart.
- Sesame seeds: Sprinkled over the border of the pastry for extra crunch and flavor, sesame seeds are an optional addition to this recipe but I think they make all the difference. Feel free to change it up if desired, though-- poppy seeds or everything bagel seasoning would also be delicious here!
- Honey: There's no need to go crazy with it, but a little sweetness goes a long way to balance the flavors here! Just a little drizzle over the asparagus and ham? Perfection.
- Arugula: Arugula has a peppery, bright and fresh flavor, and it's a really nice addition to add some more freshness to the tart, which can feel a little heavy from the cheese and ham. But if you want to cut down on the grocery list, you can replace arugula with extra fresh herbs instead, and it'll be just fine.
HOW TO MAKE AN ASPARAGUS TART
The ingredients list might be a bit long, I'll admit (though it should be noted that a good portion of those ingredients are likely refrigerator and pantry staples like egg, honey, parmesan cheese, etc.) But the directions are short. All you have to do to make it is:
- Prepare the base: Roll out the puff pastry and score a border around the edges. Brush the border with beaten egg and sprinkle with sesame seeds.
- Make the filling: Beat the egg in a medium-sized bowl, then add the ricotta, Parmesan cheese, herbs, lemon zest, and salt and pepper. Mix everything together until well combined.
- Assemble the toppings: Spread over the filling mixture, wrap the prosciutto loosely around the asparagus spears, then arrange the asparagus over the ricotta mixture.
- Bake: Bake the tart in a preheated oven until the crust is golden brown and the filling is set.
- Add the finishing touches: Top the tart with torn burrata cheese, fresh arugula, and a drizzle of honey and lemon (if desired).
And that's all there is to it. It'll take you less than 45 minutes to make this tart from start to finish, and that's including the baking time!
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the pastry and the ricotta mixture up to a day in advance and store them in the refrigerator until you're ready to assemble and bake the tart.
Q: Can I substitute the prosciutto with something else?
A: Yes! If you don't eat pork, you can substitute the prosciutto with thinly sliced smoked salmon or roasted red pepper strips. You can also omit the prosciutto and make the tart as-is, or add in caramelized onions or sliced mushrooms with great results.
Q: Can I use a different type of cheese instead of ricotta?
A: You can use goat cheese or feta cheese instead of ricotta, but keep in mind that they have a stronger flavor and you may have to adjust the ratios of the other ingredients accordingly.
Q: Can I freeze the tart?
A: It's not recommended to freeze the tart, as the pastry may become soggy and the texture of the ricotta mixture may change.
- 1 sheet store-bought puff pastry, thawed
- 1 bunch asparagus, trimmed
- 4 ounces prosciutto, sliced
- ½ cup whole milk ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh herbs (such as parsley, basil, and thyme)
- 1 lemon, zested and juiced
- 1 egg, beaten
- 1 tablespoon sesame seeds
- Kosher salt and ground black pepper, to taste
- 1 ball burrata cheese, torn into pieces
- Handful of arugula
- Drizzle of honey, to serve
- Preheat the oven to 400°F. Roll out the puff pastry on a floured surface and transfer it to a baking sheet lined with parchment paper. Use a knife to score a border around the pastry, about 1 inch in from the edges. Pierce the surface inside the border all over with a fork.
- In a medium-sized bowl, beat the egg, then use a tablespoon of it to brush the border of the pastry. Sprinkle the border with sesame seeds. Add the ricotta, Parmesan cheese, herbs, lemon zest, lemon juice, and salt and pepper to the bowl with the remaining beaten egg. Mix everything together until well combined. Spread the ricotta mixture evenly over the surface inside the border, leaving the border untouched.
- Wrap the prosciutto loosely around the asparagus, then arrange the asparagus spears over the ricotta mixture. Be sure to place some spears in the opposite direction for even coverage. Fill any gaps with remaining asparagus
- Bake the tart for 20-25 minutes, or until the pastry is golden brown and puffed up. When the tart is finished baking, remove it from the oven and let it cool for a few minutes to fully set. If there is any excess liquid or oil, blot lightly with a paper towel.
- Top with torn pieces of burrata cheese and a handful of arugula. Squeeze a little lemon juice over the top, and drizzle with honey. Season with additional salt, pepper, and lemon zest as desired. Then slice and serve.
- Prep Time: 25 mins
- Cook Time: 20 mins