Dessertsbettycrocker4.3
Asparagus and Prosciutto Rustic Tart
Easy but impressive, this cheesy rustic tart topped with prosciutto and asparagus spears will make you look like a pro, but only we’ll know that anyone can make it.
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 25 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
2
In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
3
In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
shredded mozzarella cheese (8 oz)2 cups(3 oz) thinly sliced prosciutto, cut crosswise into 1/2-inch strips1 packagecream cheese, softened4 ozgarlic, finely chopped1 cloveegg1egg yolk1teaspoon salt1/2teaspoon pepper1/2
4
Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
5
In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to ⏱️ 24 minutes or until edges are golden brown and asparagus is tender. Cool ⏱️ 15 minutes on pan on cooling rack.
egg1(3 oz) thinly sliced prosciutto, cut crosswise into 1/2-inch strips1 packageegg yolk1water1 tablespoon
Nutrition Facts
calories
460
fat Content
5
serving Size
1 Serving
fiber Content
1 g
sugar Content
3 g
sodium Content
790 mg
protein Content
15 g
trans Fat Content
1/2 g
cholesterol Content
105 mg
carbohydrate Content
30 g
saturated Fat Content
15 g
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