This asparagus puff pastry tart is perfect for serving to guests in the spring time when asparagus is abundant and fresh. The base of the asparagus puff pastry tart is a deliciously fluffy whipped goat cheese and ricotta blend with lemon zest. Its's tangy and rich and provides the perfect base on this tart. Top the asparagus tart with roughly torn prosciutto, hot honey, shaved parmesan, fresh mint and more lemon zest. It's simple, delicious and beautiful all at once. You're going to LOVE it.

Ever since making this delicious caramelized onion tart with gruyère, I've been wanting to make different variations. And this spring forward asparagus and goat cheese tart is loaded with flavour from super simple ingredients. And the best part is that this recipe takes just over 30 minutes to make. To make this tart even easier, just remember to take out your ricotta and goat cheese from the fridge to soften. This makes whipping the cheese spread a lot easier and spreading it on top of the tart a breeze. You can also prep this ahead of time too! So be sure to check out the tips near the end of this post to find out how.

Ingredients

To make this delicious asparagus and prosciutto puff pastry tart, here's what you'll need. Note that the toppings are optional, but I love the way they work together. See substitutions for more ideas.

• goat cheese (room temperature)
• ricotta cheese (room temperature)
• zest from 1 lemon
• fresh asparagus
• extra virgin olive oil
• salt and pepper
• puff pastry
• prosciutto
• hot honey (for drizzling, optional)
• freshly grated parmesan (for topping, optional)
• 1 sprig fresh mint (chiffonade, for topping)

How to Make this Asparagus Puff Pastry Tart

Making this spring inspired asparagus puff pastry appetizer is so easy. Here's what to do.

Preheat the oven to 425ºF.

In a food processor, combine the goat cheese, ricotta and half of the zest from one lemon.

Process on high until completely smooth. Set aside.

In a large bowl, toss the asparagus with olive oil, salt and pepper.

Lightly flour a work surface area and place a piece of parchment paper down. Unroll the puff pastry into a large rectangle (about 10 by 16-inches) onto the parchment and transfer to the baking sheet. Use a knife to run a 1-inch border around the edges, being careful not to pierce all the way through. Use a fork to poke holes throughout the center of the tart all over. This helps prevent bubbling while baking.

Using a spatula or butter knife spread the whipped goat cheese all over the center of the tart.

Scatter the asparagus onto the tart, going in different directions. You can use an egg wash around the edges of the puff pastry to brown them more if you'd like. If you want to fold the edges over, you can do that as well.

Transfer to the oven and bake for 22 to 25 minutes, until the sides are golden and browned. 

Remove the tart and top with prosciutto, a drizzle of honey, parmesan cheese and fresh mint.

Let the tart cool just slightly and then slice into squares and enjoy!

Tips for Making This Asparagus and Prosciutto Tart

• Let cheese come to room temperature: let the goat cheese and ricotta sit out of the fridge for a minimum of two hours to soften. This makes blending the cheese spread easier in addition to making it much easier to spread onto the puff pastry itself.
• Use thinner asparagus: this makes cooking and eating easier. If you have very thick stalks of asparagus, you may want to cut them in half lengthwise.
• Toss the asparagus in oil and season: before adding on top of the tart, be sure to have your trimmed asparagus seasoned in salt and pepper and oil.
• Be sure to defrost the puff pastry: take it out the night before to be sure it's defrosted.
• Don't overload the tart: the middle will get a little softer than the end or corner pieces (this happens pretty much all the time with a puff pastry tart). I suggest going a little lighter with the toppings in the center so the center pieces hold up better.
• Poke holes in the tart: creating the border with a knife and poking holes in the center of the puff pastry with a fork are helpful to ensure the puff pastry doesn't puff up too much in the center and allows the edges to be more distinct.
• Wrap the edges up: if you want more of a rustic or galette looking tart, fold up the edges and pinch them together over top.
• Watch the tart carefully: during the last few minutes of baking, keep an eye on the tart to make sure it's getting browned, but not overcooked, or too browned. You can broil for a quick minute if you want at the end, but be careful and watch it to be sure it doesn't burn.
• Use a high quality puff pastry: personally, I find using a high quality puff pastry to be much tastier than ones made without real butter. If you have a bakery near you that sells puff pastry, even better! Personally, that's what I do.
• Use parchment: this makes handling the puff pastry and cleanup a lot easier.

Leftovers, Storage & Prep

Store cooled leftover slices in a sealed container or ziploc bag in the fridge for a few days. Reheat leftover slices in the oven until warm.

To reheat from frozen, bake in the oven at 350ºF for 15 minutes, until hot.

• How to freeze: let the slices cool completely and then store in a plastic freezer safe bag for up to three months.
• Prep ahead: you can assemble the tart a few hours ahead of time, place in the fridge and then bake when you're ready.
• Leftover cheese spread: you will have leftover cheese spread. It tastes delicious served with crackers, on a toasted piece of sourdough, or even mixed into pasta. So don't worry about making too much, it's so delicious, you'll find ways to use it.

Substitutions:

• No pork: omit the prosciutto
• Gluten-free: use a gluten-free puff pastry (this may be hard to find, I'm sorry!).
• Hot honey: although I love hot honey, you can leave it off. Or just use a drizzle of regular honey and add Aleppo pepper or chili flakes on top. You'll get the same effect this way.
• Fresh mint: you can omit, or use fresh basil instead.
• Parmesan: I like grating fresh parmesan on top, but you can omit if you don't have it on hand.

More Appetizer Recipes

Looking for more appetizers, check these ones out!

• Air fryer calamari
• Blue Cheese Stuffed Pears
• Baked Feta with Figs & Grapes
• Caramelized Onion Tart with Gruyère
• Prosciutto Wrapped Persimmons
• Air Fryer Brie Bites with Fig Jam
• Whipped Feta Dip with Sweet & Spicy Scallions
• Vegan Cashew Queso Dip
• Air fryer coconut shrimp with Thai sweet chili sauce
• Healthy french onion dip
• Bang Bang Shrimp (air fryer)

Ready to make this? Let's get to it!

If you make this asparagus puff pastry tart with prosciutto please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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