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Spring Vegetable & Prosciutto Tart with Herbed Ricotta
Spring Vegetable & Prosciutto Tart with Herbed Ricotta
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15m
Prep
25m
Cook
8
Servings
823
Views
easy
Appetizer
French-inspired
by Yumzy
Elevate your appetizer game with this elegant tart, showcasing the best of spring produce. A flaky, buttery crust cradles vibrant vegetables and savory prosciutto, all brought together by a creamy, herb-infused ricotta.
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8
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Ingredients
- ✓1 sheet store-bought puff pastry
- ✓240 ml ricotta cheese
- ✓2 tablespoons, chopped fresh dill
- ✓1 tablespoon, chopped fresh chives
- ✓1 teaspoon lemon zest
- ✓0.5 teaspoon salt
- ✓0.3 teaspoon black pepper
- ✓4 slices thinly sliced prosciutto
- ✓0.2 kg thin asparagus spears
- ✓0.5 cup, fresh or frozen english peas
- ✓0.3 cup, grated parmesan cheese
- ✓1 large egg
- ✓15 ml water
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Instructions
1
Preheat oven to 204 °C (200 °C). Line a baking sheet with parchment paper.
💡
Tip:Using parchment paper prevents sticking and makes cleanup a breeze.
2
Gently unfold the puff pastry sheet onto the prepared baking sheet. Score a 1-inch border around the edges with a sharp knife, being careful not to cut all the way through. Prick the center of the pastry all over with a fork.
3
In a small bowl, combine ricotta cheese, chopped dill, chives, lemon zest, salt, and pepper. Mix well.
4
Spread the herbed ricotta mixture evenly within the scored border of the puff pastry.
5
Arrange the prosciutto slices over the ricotta, tearing them into smaller pieces if necessary.
6
Scatter the asparagus spears and peas evenly over the prosciutto.
7
In a small bowl, whisk together the egg and water to create an egg wash. Brush the scored border of the puff pastry with the egg wash.
8
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed, and the vegetables are tender-crisp.
9
Remove from oven, sprinkle with grated Parmesan cheese, and let cool slightly before slicing and serving.
puff pastry
asparagus
prosciutto
ricotta
spring recipes
appetizer
easy entertaining
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