I made this tart a couple of weeks ago when I had some friends over for dinner. I wanted to make something using the fresh asparagus from my garden. The tart accompanied a roasted chicken that was flattened by removing the backbone for quicker cooking. I tucked some garlic and pepper flake sauteed arugula under the skin to boost the chicken’s flavor. The juices from the chicken made the butternut squash w/ sage in the roasting pan taste extra good! For dessert we had “floating islands” (merengue floating in a pool of creme anglaise) made by one of the guests who is an aspiring pastry chef. This meal was totally delicious!!
Asparagus and Prosciutto Tart (adapted from a recipe by Cassandra Vires)
Serves | 6 to 8 |
- 1 lb asparagus
- 4 oz prosciutto (torn into long pieces)
- 1/3 cup pine nuts (dry roasted)
- 1 Tbsp olive oil
- salt and freshly ground black pepper
- 12 oz whole milk ricotta
- ½ cup heavy cream
- 3 eggs
- 1 lemon (zested w/ a microplane)
- 1 pate brisee crust (par-baked in a 9 inch pie dish)
| Preparation | Preheat oven to 400°F. Cut off and discard the rough ends of the asparagus. Using a vegetable peeler, thinly slice the asparagus lengthwise, creating long ribbons. Toss with prosciutto, pine nuts and oil. Season with salt and pepper and set aside.
In a large bowl, whisk together ricotta, cream, eggs and lemon zest. Fold in half of the asparagus mixture. Spread evenly over the bottom of the prepared crust and bake until filling is set and crust is golden brown (about 30 minutes).
Remove from oven and top with remaining asparagus mixture. Tent with foil and return to the oven for another 5 to 7 minutes, or until asparagus is cooked through. Let cool on a wire rack. Serve warm or at room temperature.
Happy Cooking!
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