Rustic Puff Pastry Asparagus Tart with Goat Cheese, Thyme and Prosciutto | PCC Natural Markets

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Rustic Puff Pastry Asparagus Tart with Goat Cheese, Thyme and Prosciutto

Your rating: None (4 votes)
Your rating: None (4 votes)

This tart is the perfect way to usher in spring! The asparagus cooks up tender, nestled in its bed of flaky pastry and creamy goat cheese. Prosciutto and fresh thyme leaves finish the presentation beautifully!


Optional toppings

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Preheat oven to 425° F.

Trim puff pastry to a 9- by 6-inch rectangle. Lay pastry out on a parchment paper-lined baking sheet. About 1/2 inch from the outer edge, cut a border into the pastry all the way around. (Don't cut completely through to the work surface.) With a fork, prick the surface of the pastry all over except around the border. This will allow the border to rise and the center to stay less aerated when it bakes. Brush the entire pastry sheet very lightly with the egg wash. Bake for 5 minutes and allow to cool.

Heat olive oil in a small sauté pan over medium heat and sauté shallots until golden, about 4 minutes. Season with salt and pepper.

If the asparagus spears are thicker than your little finger, blanch them for 30 seconds in boiling, salted water; refresh them in cold water and pat dry. If they are thin, leave them uncooked.

Combine goat cheese, cream cheese and thyme and spread on the puff pastry. Scatter the surface with shallots. Lay asparagus spears side by side on top of shallots and distribute prosciutto over the top. Shave or grate cheese and distribute over the tart. Add any other toppings you prefer.

Bake the tart until the pastry is a deep golden, 9 to 12 minutes. Drizzle with a little olive oil or truffle oil. Garnish with lemon slices and thyme leaves.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired March 28, 2012.

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