Back to top

Asparagus and Prosciutto Tart


1/2 (397g) Package Tenderflake® Puff Pastry, thawed

1 Egg

1/2 cup (225 mL) Spreadable cream cheese

2 tsp (10 mL) Lemon zest

1 tbsp (15 mL) Each chopped chives, mint, parsley

½ tsp (2 mL) Fresh cracked pepper

4 Slices prosciutto

1/2 lb (225g) Asparagus, trimmed

2 tbsp (30 mL) Grated Parmesan cheese

2 tsp Good quality olive oil


  1. PREHEAT oven to 400F (200C).
  2. ROLL out the pastry to a 6 x12-inch (15 x 30 cm) rectangle. Transfer to a parchment-lined baking sheet. Score a ½-inch (1.25 cm) border, making sure you don’t go all the way through the base. Prick all over the base with a fork, brush the edges of the tart with beaten egg and bake for 12 min.
  3. MIX the cream cheese, lemon zest, herbs and black pepper.
  4. REMOVE tray from the oven, gently press down center of the tart and spread with cheese mixture. Lay prosciutto in a single layer over top. Place asparagus along length of the tart, alternating direction of the tips. Sprinkle with Parmesan.
  5. BAKE for 15 mins more. Slice and serve warm with a drizzle of olive oil.



Prep Time: 
10 minutes
Cook Time: 
45 minutes
Total Time: 
55 minutes

Asparagus and Prosciutto Tart

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato