- 1 sheet store-bought puff pastry, thawed
- 1 bunch asparagus, trimmed
- 4 ounces prosciutto, sliced
- 1/2 cup whole milk ricotta cheese
- 1/4 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