Here is a variation on a beautiful spring party recipe that caught my eye in the April issue of MSL.
- Puff pastry – one sheet
- 8 ounces asparagus, trimmed
- 1 1/4 cups fat free (or part skim) ricotta cheese
- Coarse salt and freshly ground pepper
- 1/2 teaspoon nutmeg
- 4 thin slices prosciutto
- Extra-virgin olive oil, for drizzling
- Preheat oven 375 F. Roll out puff pastry to a 10-by-15-inch rectangle. Press dough into bottom and up sides of a fluted 8-by-11-inch rectangular tart pan lined with parchment. Trim excess dough and prick bottom all over with a fork. Refrigerate for 15 minutes before baking.
- Bring a pot of salted water to a boil. Cook asparagus until tender, 3 to 4 minutes. Cool in an ice-water bath (you can add in a drop of lemon juice too), let stand for a minute to stop cooking and to get asparagus to stay nice and bright green. Drain and slice each spear in half lengthwise.
- Line dough with parchment, and weigh down with beans/weights/a plate. Bake until edges are just golden, about 25 minutes. Remove pie weights, and bake until tart shell is golden brown and puffed up, about 15 minutes.
- Spread ricotta over tart shell while still warm, season with salt and pepper. Sprinkle nutmeg lightly on top. Top with asparagus, and drape prosciutto over top.
- Drizzle with olive oil and enjoy!
[…] Asparagus and prosciutto tart […]