Asparagus Tart with Prosciutto and Fontina

4.80 from 5 votes
1 hour 15 minutes
Jump To Recipe

This lovely Italian-inspired Asparagus Tart with Prosciutto and Fontina is how to turn a spring breakfast, brunch or special occasion into amazing! Make your own crust or make it easy with a purchased pie crust. Perfect with White Bean Kale Soup on the side!

Why This Recipe is a Keeper!

The first bundles of asparagus that begin showing up in grocery stores that aren’t $5 each are one of the first harbingers of spring. It’s one of my favorite vegetables and I can’t wait to make something with all that spring loveliness when it arrives.

This lovely Italian-inspired Asparagus Tart with Prosciutto and Fontina is one of my favorite asparagus recipes. It’s impressive and perfect for a spring breakfast, brunch and all the spring special occasions like Mother’s Day, bridal showers and graduations!

This elegant tart is inspired by a recipe in Super Tuscan by Debi Mazar and Gabriele Corcos that has become a fast favorite in my cookbook library.

Leftovers reheat beautifully and it’s freezer-friendly!

Photo of a piece of Asparagus Prosciutto and Fontina Tart.

How to make Asparagus Tart with Prosciutto and Fontina:

Recipe Ingredients:

Here’s everything you’ll need to make this asparagus tart recipe along with how to prep. See the recipe card below for the exact quantities.

Photo of ingredients for Asparagus Prosciutto and Fontina Tart.

Ingredient Notes and Substitutions:

  • Pie Crust: Make your own crust or make it easy and buy a prepared crust. I find prepared crusts tend to shrink more than homemade so after unrolling it, you’ll want to spread it out and flatten it using a rolling pin.
  • Prosciutto: Imported prosciutto from Italy can be pricey. For this recipe, use domestic, which you’ll find in the deli section of most grocery stores. Diced ham may be substituted for the prosciutto.
  • Fontina Cheese: Fontina is a lovely Italian cheese with a nutty flavor and buttery consistency that melts beautifully.
  • Half-and-Half: You can also use whole milk or heavy cream.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Blind bake the crust. Place a purchased or homemade pie crust in a 9-inch tart pan with a removable bottom and “dock” the crust with a fork. This allows for air circulation under the crust so it cooks more evenly.
Photo of unbaked pie crust on marble surface.
  • Place a piece of parchment paper over the crust, fill with pie weights or dried beans and bake for 18 to 20 minutes.
  • When cool and before layering the ingredients, I like to place a layer of hard, dry cheese such as Parmesan over the crust before adding the fillings.  This serves as somewhat of a barrier between the crust and the wet ingredients so the custard doesn’t immediately soak into the crust.
Photo of baked pie crust on baking sheet.
  • Saute the prosciutto until the fat is rendered off.  It doesn’t need to be crisp, you just want to get rid of some of the excess.
  • Transfer to a paper towel-lined plate.
Photo of diced prosciutto being cooked in nonstick skillet.
  • Cook the shallots until softened, then add the asparagus.
  • Add 1 tablespoon water and cook until the asparagus is bright green and the water has evaporated, approximately 1 minute.
Photo of sauteed asparagus in nonstick skillet.
  • Fill the tart, pulling all the tips to the top, or reserve 5 raw asparagus to place over the top.
Photo of Asparagus Prosciutto and Fontina Tart on baking sheet before custard is added.
  • Combine the eggs and half and half and pour into the arranged tart.
Photo of custard being poured into Asparagus Prosciutto and Fontina Tart.
  • Bake and that’s it!
Photo of Asparagus Prosciutto and Fontina Tart with eggs, asparagus and cheese scattered about.

Spring deliciousness!  Enjoy!

Chef Tips and Tricks:

  • There’s no need to buy expensive pie weights to weigh the crust down when blind baking. Use expired rice, lentils or beans but be sure to not try to cook them afterward. Place it in a separate area of your kitchen and reuse it as often as you like.
  • No parchment paper? No problem. You can also use nonstick aluminum foil. With aluminum foil, you can even get away with not using weights. Simply shape the aluminum foil to the tart pan then fold it carefully over the edge of the dough. Heavy-duty aluminum foil works the best.
Photo of Asparagus Prosciutto and Fontina Tart on brown parchment paper with three pieces cut.

Frequently Asked Questions:

Can I make this asparagus tart ahead of time?

Absolutely! The ideal way would be to:
–Blind bake the crust, let cool, wrap and store at room temperature until ready to assemble the rest of the tart.
–Cook the prosciutto and asparagus, combine and store in the refrigerator.
–Grate the cheese, place in a baggie or other sealed container and refrigerate.
–Combine the custard and store covered in the refrigerator.
Assemble and bake.

Can this tart be reheated?

Yes! Cut into individual pieces as desired and reheat at 350 degrees until heated through.

Can I freeze an asparagus tart?

Absolutely! Cool thoroughly and place in a freezer bag or other freezer container and freeze until needed.

What substitutions can I make?

–Monterey jack makes a great substitute because it melts nicely as does Gruyere.
–Regular ham works well in place of the prosciutto.
–Not an asparagus fan? Use broccoli instead.

Why did my asparagus shrivel?

Buy super fresh asparagus to begin with and use it promptly. I have attempted asparagus numerous times in quiches and tarts and no matter what, they look a little shriveled when the tart is fully baked. It’s the nature of asparagus. Tarts and quiches have to bake for almost 40 minutes so the asparagus won’t look like it’s been freshly blanched in salted water.

Serve this asparagus tart with:

Be sure to try these other amazing asparagus recipes!

Get all my lovely tart and quiche recipes at Quiche and Tart Recipes – From A Chef’s Kitchen

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.

Asparagus Tart with Prosciutto and Fontina

4.80 from 5 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
This lovely Italian-inspired Asparagus Tart with Prosciutto and Fontina is how to turn a spring breakfast, brunch or special occasion into amazing! Make your own crust or make it easy with purchased pie crust.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Quiches and Tarts
Cuisine Italian
Servings 6 -8
Calories 471 kcal

Ingredients
  

  • Nonstick cooking spray
  • 1 prepared pie crust - for 9-inch pan
  • 3 ounces prosciutto - approximately 6 slices, chopped
  • 1 tablespoon olive oil
  • 1 medium shallot - finely chopped (approximately 1/2 cup)
  • 8 ounces thin asparagus - tough ends trimmed, cut in half crosswise plus 5 more for garnish
  • Salt and freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese
  • 1 cup (heaping) shredded Fontina cheese - approximately 4-5 ounces
  • 2 large eggs - beaten
  • 1 cup half-and-half - or whole milk

Instructions
 

  • Preheat oven to 375 degrees. Spray a 9-inch tart pan with a removable bottom with cooking spray.
  • Place the pie crust in the prepared tart pan and fold the excess down into the pan and press it into the rim of the tart pan to form a neat crust. Place on a baking sheet.
  • Place a piece of parchment paper over the dough and fill with pie weights. Bake for 18 to 20 minutes or until the crust is baked but not browned. Transfer to a cooling rack to cool.
  • Meanwhile, heat a nonstick skillet over medium-high heat. Add the prosciutto, reduce heat to medium and cook 2 to 3 minutes or until any fat is rendered off and the prosciutto is just lightly browned but not crisp. Transfer to a plate to cool.
  • Heat olive oil in the skillet over medium-high heat. Add the shallot, reduce heat to medium and cook for 2 to 3 minutes or until beginning to soften. Add the cut (halved) asparagus and stir-fry for 30 seconds. Add 1 tablespoon water and continue cooking for 1 more minute or until the water has evaporated and asparagus is bright green. Season with a pinch of salt and black pepper. Remove from heat and allow to cool.
  • Sprinkle Parmesan cheese over the bottom of the baked crust.
  • Combine prosciutto, asparagus and Fontina cheese (either in the skillet used to cook everything after it has cooled or in a bowl). Transfer to the prepared crust and evenly distribute everything, pressing it down into the crust so the top is level.
  • Whisk together eggs and half-and-half (or milk). Season with 1/4 teaspoon salt and black pepper. Pour custard mixture over asparagus mixture. Top with the 5 raw pieces of asparagus.
  • Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees. Bake another 30 to 40 minutes or until set and top is just beginning to brown.
  • Let cool in the pan for 10 minutes. Remove the pan sides and cut into wedges. Serve hot, warm or room temperature.

Notes

SUBSTITUTIONS:
  • Monterey jack makes a great substitute because it melts nicely as does Gruyere.
  • Regular ham works well in place of the prosciutto.
  • Not an asparagus fan? Use broccoli instead.
REHEATING INSTRUCTIONS:  Cut into individual pieces as desired.  Reheat at 350 degrees until heated through.
FREEZER-FRIENDLY:  Cool thoroughly and place the entire tart in a freezer bag or cut into pieces as desired and place in freezer containers and freeze until needed.

Nutrition

Serving: 1 | Calories: 471kcal | Carbohydrates: 19g | Protein: 20g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 656mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 928IU | Vitamin C: 3mg | Calcium: 351mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

4.80 from 5 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. We love Italian food in our house and this recipe looks great. My kids love prosciutto and this will be a great way to get them to eat asparagus! Thanks for this recipe!

  2. What a great triumvirate! All my favorites plus this was screaming to my Italian soul that I had to make it. I did so this Sunday for brunch and it was everything I’d hoped it would be. The kiddos scarfed it down in no time. I was actually hoping I’d be able to sneak a piece off to the side for lunch tomorrow. No such luck. I am fortunate I still have some of the ingredients left. I’ll be making it again, for me and Hubby, this week. Thank you Carol for an outstanding recipe.

  3. I’ve got prosciutto, asparagus, and fontina on my shopping list…this looks amazingly good. Thanks Carol.