Rustic Puff Pastry Asparagus Tart with Goat Cheese, Thyme and Prosciutto
This tart is the perfect way to usher in spring! The jade green asparagus cooks up gold tinged and tender, nestled in its bed of flaky pastry and creamy goat cheese. A spark of prosciutto and fresh thyme leaves finish the presentation beautifully!
- 1 sheet puff pastry Add to list
- 1 egg mixed with 1 tablespoon milk and 1 teaspoon Dijon mustard Add to list
- 2 tablespoons olive oil Add to list
- 2 large or 3 medium shallots, peeled and thinly sliced Add to list
- Sea salt and freshly ground pepper, to taste Add to list
- 12 to 18 asparagus spears, tough ends removed Add to list
- 4 ounces goat cheese, room temperature Add to list
- 2 ounces cream cheese, very soft Add to list
- 1 teaspoon fresh thyme Add to list
- 6 to 8 slices prosciutto, thinly sliced Add to list
- 2 ounces Parmigiana Reggiano Add to list
- Extra virgin olive oil or truffle oil for drizzling Add to list
- Lemon slices for garnish Add to list
- Thyme leaves for garnish Add to list
Preheat oven to 425° F.
Trim the pastry sheet to a 9- by 6-inch rectangle. Lay the pastry out on a parchment paper-lined sheet pan. About 1/2 inch from the outer edge, cut a border into the pastry all the way around. (Don't cut completely through to the work surface.) With a fork, prick the surface of the pastry all over except around the border. This will allow the border to rise and the center to stay less aerated when it bakes. Brush the entire pastry sheet very lightly with the egg wash. Bake for 5 minutes and allow to cool.
Heat the olive oil in a small sauté pan over medium heat and sauté the shallots until golden, about 4 minutes. Season with salt and pepper.
If the asparagus spears are thicker than your little finger, blanch them for 30 seconds in boiling salted water, refresh them in cold water and pat dry. If they are thin, leave them uncooked.
Combine the goat cheese, cream cheese and thyme and spread on the puff pastry. Scatter the surface with the shallots. Lay the asparagus spears side by side on top of the shallots and distribute the prosciutto over the top. Shave or grate the Parmigiana and distribute over the tart.
Add any other toppings you love and bake the tart until the pastry is deep golden, about 9 to 12 minutes. Drizzle with a little olive oil or truffle oil. Garnish with lemon slices and thyme leaves.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired March 28, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.