Asparagus, Prosciutto & Parmesan Puff Pastry Tart

Buttery, crisp puff pastry topped with a swoosh of Parmesan cream, ribbons of prosciutto, and tender asparagus for an elegant spring brunch or lunch.

Ingredients

• 1 sheet puff pastry (about 250 g / 9 oz), thawed if frozen
• 1 bunch asparagus (about 450 g / 1 lb), woody ends trimmed
• 115 g / 4 oz prosciutto (6–8 thin slices)
• 3/4 cup finely grated Parmesan, divided
• 1/2 cup cream cheese, softened
• 1/3 cup sour cream (or thick Greek yogurt)
• 1 tsp Dijon mustard (optional but excellent)
• 1 tsp finely grated lemon zest (optional, for freshness)
• 1 tbsp olive oil
• 1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
• 1/4 tsp black pepper (plus more to finish)
• 1 egg, beaten (for egg wash)

Method

• 1

  Step 1: Prep oven & tray

  Preheat oven to **220°C / 425°F (200°C fan)**. Line a large baking tray with parchment paper.

• 2

  Step 2: Make the Parmesan cream

  In a bowl, mix **cream cheese**, **sour cream**, **Dijon (if using)**, **garlic**, **black pepper**, **lemon zest (if using)**, and **1/2 cup Parmesan** until smooth and spreadable. (If it feels stiff, let it sit 5 minutes to soften, then mix again.)

• 3

  Step 3: Prepare pastry border

  Place puff pastry on the lined tray. Using a knife, lightly score a **1.5 cm / 1/2 inch** border all around (don’t cut through). Prick the center area all over with a fork (this helps the middle stay flatter).

• 4

  Step 4: Egg wash for glossy edges

  Brush the border (only the border) with beaten egg. This is what gives that bakery-style shine and lift.

• 5

  Step 5: Par-bake to keep it crisp

  Bake pastry for **10 minutes**, until it’s just starting to puff and look lightly set (not fully browned).

• 6

  Step 6: Asparagus quick-season

  While pastry bakes, toss asparagus with **olive oil** and a small pinch of **salt** (go easy—prosciutto and Parmesan are salty). If the asparagus are thick, slice them in half lengthwise so they cook through neatly.

• 7

  Step 7: Assemble

  Remove pastry from oven. If the center puffed up, gently press it down with the back of a spoon. Spread Parmesan cream over the center, staying inside the border. Arrange asparagus on top (neat rows look very “premium”). Tear prosciutto into loose ribbons and tuck them between/as over the asparagus (some exposed edges will crisp beautifully).

• 8

  Step 8: Finish bake

  Bake for **12–15 minutes** until the border is deeply golden, the bottom is crisp, and asparagus are tender-crisp (a knife should slide in with slight resistance). Sprinkle over remaining **1/4 cup Parmesan** in the last 2 minutes so it melts but doesn’t burn.

• 9

  Step 9: Rest & slice

  Rest **5 minutes** (this sets the topping so slices stay clean). Finish with extra black pepper. Slice into 6 squares or rectangles and serve warm.

Tips

• **Keep it extra crisp:** Par-baking is key. If your oven runs cool, bake 2–3 minutes longer until the pastry is properly golden underneath.
• **No sour cream/Greek yogurt?** Use a little extra cream cheese and loosen with **1–2 tbsp water** or a splash of milk (if you have it).
• **Asparagus thickness matters:** Very thin asparagus can go on raw as written; thick spears benefit from halving lengthwise so they roast through by the time the pastry is done.
• **Make-ahead:** Mix the Parmesan cream up to **2 days ahead** and refrigerate. Assemble and bake just before serving for best puff and crunch.
• **Serving ideas:** Perfect with a simple leafy salad (olive oil + lemon), or serve as part of a brunch spread with soft eggs and fruit.

Nutrition (per serving, estimate)