Asparagus Tart
This Post May Contain Affiliate Links. Please Read My Disclosure
This lovely Italian-inspired Asparagus Tart with prosciutto and fontina is a great way to turn a spring breakfast, brunch, or special occasion into something amazing! Make your own crust or make it easy with a purchased pie crust. Perfect with White Bean Kale Soup on the side!
“Delicious!! Simply delicious!!” — Barb
Why This Asparagus Tart Recipe is a Keeper!
The first bundles of asparagus that show up in grocery stores for less than $5 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 spring breakfast, brunch, and all those special occasions, Mother’s Day, bridal showers, and graduations!
Leftovers reheat beautifully, and it freezes well!
How to make this Asparagus Tart:
Recipe Ingredients:
Here’s everything you’ll need for this asparagus tart. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Pie Crust: Make your own crust, or buy a prepared crust for an easy option. I find prepared crusts tend to shrink more than homemade, so after unrolling it, spread it out and flatten it with 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 air to circulate 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 acts as a barrier between the crust and the wet ingredients, so the custard doesn’t immediately soak into the crust.
- Sauté the prosciutto until the fat renders. It doesn’t need to be crisp; you just want to render out some of the excess fat.
- Transfer to a paper towel-lined plate.
- 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.
- Fill the tart, pulling the tips up, or reserve 5 raw asparagus to place on top.
- Combine the eggs and half-and-half and pour into the arranged tart.
- Bake, and that’s it!
- Spring deliciousness! Enjoy!
Chef Tips and Tricks:
- Buying expensive pie weights to weigh the crust down is unnecessary when blind baking. Use expired rice, lentils, or beans, but don’t try to cook them afterward. Store them in a separate area of your kitchen and reuse them as often as you like.
- No parchment paper? No problem. You can also use nonstick aluminum foil. With aluminum foil, you can even skip the 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.
Asparagus Tart Recipe FAQs:
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, as does Gruyère.
–Regular ham works well in place of the prosciutto.
–Not an asparagus fan? Use broccoli instead.
Buy super-fresh asparagus and use it promptly. I’ve tried asparagus in quiches and tarts numerous times, and no matter what, they look a little shriveled when the tart is fully baked. It’s the nature of asparagus. Tarts and quiches bake for almost 40 minutes, so the asparagus won’t look like it was 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
Asparagus Tart
Equipment
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
- Monterey jack makes a great substitute because it melts nicely as does Gruyere.
- Regular ham works well in place of the prosciutto.
- Can use broccoli instead of asparagus.
- Buying expensive pie weights to weigh the crust down is unnecessary 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.
- Cut into individual pieces as desired. Reheat at 350 degrees until heated through.
- 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
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Delicious!! Simply delicious!!
Hi, Barb, Thanks so very much and so glad you enjoyed!