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Asparagus + Prosciutto Tart | The One Cold Shoulder Top You Need

Mar 20, 2018

If you are looking for an awesome addition for your Easter Brunch or dinner this tart is it!  I made this tart Friday night for happy hour with my neighbors and it was a huge hit.  The flakey and buttery puff pastry paired with asparagus, creamy gruyere cheese, and the salty prosciutto is a killer combo.  I also think this would be really yummy with a fried egg on top!  This is great served warm or room temperature.  Enjoy!

Asparagus + Prosciutto Tart

Asparagus + Prosciutto Tart

Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Course: Appetizer
Cuisine: French

Ingredients

  • 1 sheet Puff pastry
  • 1 bunch Asparagus, washed and ends trimmed
  • 1 block Gruyere cheese, grated
  • Proscuitto, several slices
  • 3 tbsp Honey mustard
  • 1 tbsp Whole grain mustard
  • 1 tbsp Olive oil

Instructions

  • Spread a little bit of flour out either on your counter or a large cutting board.  Using a roller roll the puff pastry out, about an inch or two.  Transfer to a baking sheet. 
  • Take a knife and score a 1 inch border around the tart.
  • Mix both mustards together and brush over the inside of the tart.
  • Top with the shredded gruyere cheese. 
  • Layer the asparagus on top and sprinkle with salt and pepper. 
  • Brush olive oil around the entire border of the tart.
  • Bake at 400°F for about 7 minutes. 
  • Remove from oven and add the prosciutto on top.
  • Bake for about another 7 minutes or until cheesy is bubbly and tart starts to brown on the edges. 
  • Slice into squares or rectangles and serve!

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If you are on the fence about the cold shoulder trend I highly recommend you try out this sweater/blouse.  I recently ordered it and I love it.  I like the fit of the sweater part, and it is not bulky nor fitted.  I also like the balloon sleeves.  It also comes in white which I equally love!  It is currently 30% off right now too!  I am wearing a size small.

Free People Sweater (also HERE)

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  1. Deb says:

    Mad the tart tonight – loved it as did the 8 year old! Only thing I did different was put the proscuitto once the tart was done since we’re not fans of cooked prosciutto. This will definitly be on our rotation, thanks for sharing!

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