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

 

 

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!

A S P A R A G U S + P R O S C I U T T O  T A R T 

1 sheet puff pastry

1 bunch asparagus, washed and ends trimmed

1 block gruyere cheese grated

several slices prosciutto

3 tablespoons honey mustard

1 tablespoon whole grain mustard

1 tablespoon olive oil

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.  Next layer the asparagus on top and sprinkle with salt and pepper.  Take a brush and brush olive oil around the entire border of the tart.   Bake at 400 degrees about 7 minutes.  Then 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)

 

1 Comment

  1. Deb
    March 22, 2018 / 11:56 pm

    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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