Tart with white asparagus and prosciutto
White asparagus is a vegetable with a delicate, mild flavour and a subtle nutty note. It works great as an ingredient in various dishes: soups, salads, tarts, casseroles, and also boiled in water or grilled. It goes perfectly with cheese, cold cuts, eggs, Hollandaise sauce, walnuts, as well as other vegetables. White asparagus and prosciutto tart is a tasty and seasonal dish that I have prepared several times in the last two weeks.
First, I wanted to enjoy the full flavour of asparagus for as long as possible, because it’s still in season. Second, my family liked the tart so much that they asked me to bake it again. The base of this simple tart on shortcrust pastry is fresh, white asparagus, prosciutto, parmesan cheese, eggs and cream. I season the filling with just a pinch of salt and pepper—no additional herbs or spices, so as not to overpower the natural flavour of the ingredients.
This savoury asparagus tart is perfect for lunch, breakfast, or dinner. It also works great as a snack at parties and gatherings with family or friends.
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Ingredients for tart with white asparagus and prosciutto.
Shortcrust pastry:
- 200 g all-purpose flour + extra
- 1/2 teaspoon of salt
- a pinch of crystal sugar
- 150 g cold butter
- 30 g very cold water
Filling:
- 200 g white asparagus
- 4 large eggs
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 100 g prosciutto ham
- 180 ml cream (30%)
- 120 g grated parmesan cheese
How to make a tart with white asparagus and prosciutto.
Thoroughly wash and dry the white asparagus using a vegetable peeler, then cut them into 1-2 centimetres wide pieces. Cut prosciutto into large pieces. Place eggs in a bowl, add salt and pepper and beat them for a while, until the ingredients are combined. Then, pour in cream, add grated parmesan cheese and mix everything thoroughly. Add the previously prepared asparagus and sliced ham to the mixture.
To prepare the shortcrust pastry for the tart, cut cold butter into cubes and add it to the bowl of a food processor, along with the flour and salt. Mix for a few seconds until the ingredients start to combine, then pour in the cold water and continue mixing for another few seconds until a uniform pastry is formed. Place the finished pastry on the kitchen counter, wrap it tightly in cling film and put it in the fridge for an hour.
After cooling, remove the pastry from the fridge, sprinkle it lightly with flour and roll it out thinly. Line a metal tart tin with the rolled-out pastry, then prick the whole thing thoroughly with a fork. Cover the top with baking paper and weigh it down with grains or ceramic baking balls. Place the tin in an oven preheated to 175 degrees Celsius and bake for 25 minutes. Then remove the paper with the weight and continue baking for another 12 minutes to obtain a golden, crispy base.
After baking the tart base, fill it with the previously prepared filling of eggs, cream, parmesan, asparagus and ham. Put the whole thing back in the oven preheated to 175 degrees Celsius and bake for 35 minutes. Remove the finished asparagus and prosciutto tart from the oven, place on a wire rack and cool before serving.
Good to know when making tart with white asparagus and prosciutto.
I bake the tart in a metal tart tin with a diameter of 26 centimetres.
The asparagus should be carefully peeled to completely remove the tough skin.
The weight of asparagus given in the ingredient list is the weight of peeled asparagus.
Do you like asparagus dishes? If so, try our recipe for Asparagus in puff pastry with cheese and tomatoes.
