Asparagus, Gruyère And Prosciutto Tart Recipe

Name: Asparagus, Gruyère And Prosciutto Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Parmesan Pastry Dough; 1 1/3 cups all-purpose flour; 1/2 cup cold butter, chopped; 1/3 cup finely grated Parmesan cheese; 1 None large egg yolk; None None Asparagus, Gruyere and Prosciutto Tart; 1 1/2 tbsp butter; 11 oz asparagus, halved crosswise; 3 None large eggs; 3/4 cup heavy cream; 2 tbsp coarsely chopped fresh chives; 2 tsp fresh thyme leaves; 3 oz coarsely grated Gruyere cheese; None None Asparagus Salad; 17 oz mixed green and white asparagus, peeled into thin ribbons with a vegetable peeler; 16 oz thinly sliced prosciutto, torn; 2 tbsp finely grated Parmesan cheese; 2 oz drained marinated feta cheese, crumbled

Servings: persons

None None Parmesan Pastry Dough
1 1/3 cups all-purpose flour
1/2 cup cold butter, chopped
1/3 cup finely grated Parmesan cheese
1 None large egg yolk
None None Asparagus, Gruyere and Prosciutto Tart
1 1/2 tbsp butter
11 oz asparagus, halved crosswise
3 None large eggs
3/4 cup heavy cream
2 tbsp coarsely chopped fresh chives
2 tsp fresh thyme leaves
3 oz coarsely grated Gruyere cheese
None None Asparagus Salad
17 oz mixed green and white asparagus, peeled into thin ribbons with a vegetable peeler
16 oz thinly sliced prosciutto, torn
2 tbsp finely grated Parmesan cheese
2 oz drained marinated feta cheese, crumbled

1
To make the Parmesan pastry dough, process flour, butter and cheese until crumbly. Add egg yolk and enough iced water (around 1 tbsp) to make ingredients come together. Transfer to a floured work surface and knead gently until smooth. Wrap in plastic wrap and chill for 30 mins.
2
Oil a 13x5 inch loose-bottomed tart pan. Roll pastry between sheets of parchment paper until 1/8 inch thick. Use to line tart pan, pressing into base and sides. Trim edges. Place on a baking tray and chill for 30 mins.
3
Preheat oven to 350u00b0F. Line tart shell with parchment paper and fill with pie weights. Bake for 15 mins. Remove paper and weights. Bake for 15 mins.
4
Increase oven to 400u00b0F.
5
Meanwhile, melt butter in a medium frying pan over medium heat. Cook asparagus, stirring, for 5 mins, or until tender. Remove from pan. Whisk eggs, cream and herbs together. Arrange asparagus in tart shell. Pour egg mixture over top and sprinkle with Gruyere. Bake for 30 mins, or until filling is just set. Let stand for 10 mins.
6
To make the asparagus salad, combine asparagus and prosciutto in a medium bowl. Add Parmesan and feta and toss gently to combine.
7
Serve tart topped with asparagus salad.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: None None Parmesan Pastry Dough, 1 1/3 cups all-purpose flour, 1/2 cup cold butter, chopped, 1/3 cup finely grated Parmesan cheese, and more.

Yes, Asparagus, Gruyère And Prosciutto Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus, Gruyère And Prosciutto Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions