Spring Pesto Tart with Asparagus & Prosciutto

40 Minutes

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Spring Pesto Tart with Asparagus & Prosciutto

View this recipe and more of our favorites throughout the decades in our 80th Anniversary Cookbook

 

FOR THE PESTO
6 cups fresh greens (try arugula or spinach)
½ cup Kings Organic Fresh Mint leaves
½ cup shelled sunflower or pumpkin seeds
¼ cup Parmigiano-Reggiano cheese, grated
Juice and zest of 1 lemon
1 fresh garlic clove, minced
2⁄3 cup Kings Extra Virgin Olive Oil
Salt and freshly ground pepper

FOR THE TART
1 sheet frozen puff pastry dough, slightly thawed
8-10 slices high-quality Prosciutto di Parma
1 bunch asparagus, cut into 1-inch pieces
3 tablespoons Kings Extra Virgin Olive Oil
3 fresh garlic cloves, smashed
¼ teaspoon crushed red pepper flakes
Salt and freshly ground pepper
2 cups fresh greens (watercress, baby lettuces, or radicchio)
¼ cup Parmigiano-Reggiano cheese, shaved

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. On a lightly floured surface, roll the puff pastry out to a 14x11 rectangle. Slightly fold the edges over to create a border, and lightly prick the pastry several times with a fork. Bake in the oven for 10 minutes, until just beginning to brown. Remove from oven and set aside to cool. Keep the oven on and place the asparagus pieces on a baking sheet with a drizzle of olive oil, salt and pepper. Roast for 10-12 minutes until tender, and set aside.
  2. Meanwhile, prepare the pesto by combining all ingredients except for the olive oil in a food processor. Pulse until combined, then slowly add the olive oil in a consistent stream until the pesto comes together (should be on the slightly thicker side). Then, place olive oil, smashed garlic cloves and red pepper flakes in a medium sauté pan over medium-low heat. Cook until the garlic and red pepper flakes become fragrant and the olive oil has warmed, about 5-8 minutes. Remove garlic cloves and set aside to cool slightly.
  3. Next, assemble the tart by spreading pesto mixture over the puff pastry. Top with asparagus pieces and prosciutto slices. Cook in the preheated oven for an additional 10-12 minutes, until the puff pastry is golden, and the prosciutto has started to crisp. Remove from oven, then add the fresh greens, warm garlic oil and Parmesan cheese. Serve immediately.