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Asparagus Tart with Prosciutto
Tasty Spring Lunch or Dinner

Asparagus Tart with Prosciutto

Asparagus Tart with Prosciutto is a quick and easy, 30-Minute recipe. Made with puff pastry, a generous cream cheese filling, asparagus and prosciutto.

Asparagus Tart with Prosciutto
Asparagus season is quickly approaching and we couldn’t be more excited. We have about 20 plants in our garden so we have to get creative with asparagus every year. We adore them, so creating new recipes isn’t hard at all. We wanted to make a quick and easy Asparagus Tart for ages and it doesn’t get easier than this one. It’s made with store-bought puff pastry, spread with a delicious mixture of cream cheese and mascarpone, then decorated with fresh asparagus and sprinkled with baked prosciutto and parmesan cheese. It’s so good, best served warm.

Spring Puff Pastry Asparagus Tart with Prosciutto

Not only is this Asparagus Tart with Prosciutto beautiful and photogenic. It's also incredibly delicious. Cheese lovers will adore it, as you can find three delicious dairy products in the recipe: cream cheese, mascarpone, and parmesan cheese. So good!

  • flaky, golden-brown puff pastry
  • the right amount of cream cheese filling with a dash of lemon zest for some freshness
  • the asparagus are perfectly baked and best eaten warm 
  • the prosciutto is crunchy, golden-brown, with a wonderful flavor 
  • serve as a snack, appetizer, or main dish
  • very simple recipe
  • amazing for picnics, Easter, celebrations, gatherings

Asparagus Tart with Prosciutto

Asparagus Tart with Prosciutto

How to make this Asparagus Tart with Cream Cheese and Prosciutto

Making this Asparagus Tart recipe is super easy, and super quick. It's a beautiful spring lunch that celebrates asparagus season. You can find the whole recipe below, but let's walk through all the steps together.

  1. Preheat the oven and prepare the baking sheets.
  2. Unroll the puff pastry. Prick all over with a fork and brush with olive oil. Spread the cream cheese mixture on top and place in the oven to bake.
  3. Clean the asparagus. Season them, then arrange on top of the tart and place back in the oven.
  4. Place the prosciutto on a baking sheet. Place in the oven for a couple of minutes or until crunchy and golden.
  5. Serve the Asparagus Tart with Prosciutto warm with parmesan and some olive oil.

Preparing puff pastry for Asparagus Tart with Cream Cheese

Preparing puff pastry for Asparagus Tart with Cream Cheese

Preparing puff pastry for Asparagus Tart with Cream Cheese

Asparagus Tart with Cream Cheese

Asparagus Tart with Cream Cheese before baking

Baked Asparagus Tart with Prosciutto

Essential ingredients and substitutes

There are only nine ingredients needed for this recipe, and they are all easily accessible everywhere. Here are five essential ingredients and possible substitutes.

Puff Pastry - Use your favorite puff pastry. We are always using prerolled, store-bought puff pastry, since it's quickest to use. Make sure to always use cold pastry, straight from the fridge.

Cream Cheese - Your favorite cream cheese will work great in this recipe as long as it's not too runny. We need a creamy texture, like  Philadelphia cream cheese.

Mascarpone - Makes the filling even creamier. Feel free to substitute mascarpone with ricotta cheese.

Prosciutto - Baked prosciutto is extra crunchy, and it creates a beautiful umami flavor. Feel free to use pancetta or bacon too.

Parmesan Cheese - Parmesan adds a wonderful salty, yet not overpowering aroma.

Asparagus Tart with Prosciutto

Asparagus Tart with Prosciutto

How to store Asparagus Tart with Prosciutto

It's best to serve this Puff Pastry Asparagus Tart with Cream Cheese as soon as possible. Store any leftover slices in the fridge for up to a day. Serve cold or reheat, but by reheating it, the tart will become a bit soggy and moist.

Try these amazing Asparagus recipes too


Lets get cooking!

  • serves
  • preparation:
  • bake:
  • total time:


  • preparation

    Preheat the oven to 200 °C / 390 °F or fan-assisted oven to 190 °C / 375 °F. Line a 25 cm x 30 cm or 9-inch x 13-inch baking sheet with parchment paper.

  • Prepare the puff pastry

    Unroll the puff pastry and trim it to a 30 cm x 35 cm (12-inch x 14-inch) rectangle. Place onto the prepared baking sheet. Roll the edges of the pastry inwards, so that the rectangle fits the baking sheet. Using a fork, prick the dough all over, leaving out the edges.

    Always work with cold pastry, straight from the fridge.
  • Bake the puff pastry with cream cheese

    Brush the center of the dough (leaving out the edges) with olive oil. In a small bowl, stir to combine the cream cheese, mascarpone, lemon zest, garlic powder, and olive oil. Season to taste with salt, and pepper. Spread the cream cheese filling over the pricked pastry. Place in the preheated oven on the lowest rack. Bake for 10 minutes at 200 °C / 390 °F or fan-assisted oven at 190 °C / 375 °F.

  • Prepare the asparagus

    Clean the asparagus and chop off the wooden ends. Discard the woody ends or use them in a vegetable broth. Place the asparagus on a large plate. Season with salt. and pepper and drizzle with a teaspoon of olive oil. Take the tart out from the oven, and arrange the fresh asparagus on top. Place back in the oven on the second rack and bake for 15 - 20 minutes, or until the pastry is beautifully golden-brown.

  • bake the prosciutto

    Line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer over the baking sheet, then place another layer of parchment paper on top of the slices. Cover with another baking sheet. Place in the oven at the same time as you're baking the tart. Place on the lowest rack and bake for 15 - 18 minutes. If the prosciutto isn't crunchy yet, carefully remove the upper baking sheet and parchment paper. Transfer the baking sheet with the prosciutto on the highest rack in the oven and continue to bake for 3 minutes or until golden brown.

  • serve

    Remove the baked Asparagus Tart from the oven. Tear the baked prosciutto on top of the tart and use a speed peeler to freshly shave some parmesan over the tart. Season with pepper and drizzle with olive oil then cut in six slices and serve.


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