by Ausra
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Ausra's Notes:
Puff Pastry Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 clove of garlic Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/4 cup grated parmesan Ask a question about this ingredient
1 bunch asparagus, trimmed Ask a question about this ingredient
1/4 pound prosciuto, thinly sliced Ask a question about this ingredient
Blanche asparagus in a large pot of salted boiling water for about five minutes. Drain, rinse with ice-cold water and place on a kitchen towel to dry.
Ask a question about this stepMix cream, egg and minced garlic in a small pitcher.
Ask a question about this stepUnwrap and unroll puff pastry, place it on a baking sheet. On the unrolled pastry sheet cut a 1mm-deep slit around the whole perimeter, about 1/2 inch away from the edges (in other words, mark a smaller rectangle wwithin the sheet of puff pastry, cutting only halfway through the thickness). This will be the rim of your tart.
Ask a question about this stepBake the prepared puff pastry at 400oF for about 5 minutes, until it is all puffy. Take out of the oven and press down the middle of the rectangle, not touching the puffy edges.
Ask a question about this stepLay slices of prosciutto and then dry blanched asparagus in a single layer on a half-baked puff pastry. Carefully pour egg and cream mixture to cover the asparagus. Sprinkle with Parmesan cheese. Return back to the oven and bake until golden brown.
Ask a question about this stepI have to tell you, I made this a couple of weeks ago for a catered luncheon for a group of ladies anywhere from 25 to 75 in age, and across the board, they all loved it! I am very happy to have added it to the repertoire. Thank you!
Stephanie is the Head Recipe Tester of Food52.
Thanks, Boulangere, for your kind comment!