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!
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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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!