Asparagus Prosciutto and Fontina Tart is how to turn a spring breakfast or brunch into amazing! Perfect with a glass of Prosecco for a lovely Italian-inspired experience!
Here is a lovely Italian-inspired tart that you’ll want to make all spring! It’s inspired by a recipe in Super Tuscan (affiliate link) by Debi Mazar and Gabriele Corcos that has become a fast favorite in my cookbook library.
First, may I be frank about asparagus in anything baked?
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. Tarts and quiches have to bake for almost 40 minutes so the asparagus won’t look like it’s freshly blanched in salted water for 30 seconds. However, it still tastes amazing!
How to make Asparagus, Prosciutto and Fontina Tart:
- Gather and prep all the ingredients:
- A prepared pie crust
- Olive oil
- Fontina cheese
- Parmesan cheese
- Half and half
- 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.
- 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.
- Saute the prosciutto until the fat is rendered off. It doesn’t need to be crisp, you just want to get some of the excess fat off.
- 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.
- Fill the tart pulling all the tips to the top or reserve 5 raw asparagus to place over the top.
- Combine the eggs and half and half and pour into the arranged tart.
- Bake and that’s it!
Spring deliciousness! Enjoy!
Frequently asked questions:
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.
Yes! Cut into individual pieces as desired and reheat at 350 degrees until heated through.
Absolutely! Cool thoroughly and place in a freezer bag or other freezer container and freeze until needed.
–Monterey jack makes a great substitute because it melts nicely.
–Regular ham works well in place of the prosciutto.
–Not an asparagus fan? Use broccoli instead.
Be sure to try these other amazing asparagus recipes!
- Asparagus, Spring Onion and Fontina Tart
- Spring Vegetable Pie with Feta Cheese and Filo Crust
- Creamy Asparagus and Rice Casserole
- Chicken Asparagus Divan
- Breakfast Strata with Asparagus Artichokes Ham and Gruyere
Helpful tools and equipment (Affiliate Links):
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- 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 heaping cup shredded Fontina cheese (approximately 4-5 ounces)
- 2 large eggs, beaten
- 1 cup half-and-half (or whole milk)
- 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.
Amount Per Serving: Calories: 275Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 85mgSodium: 648mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 13g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.