Ricotta asparagus and prosciutto tart

A Ricotta, Asparagus, and Prosciutto Tart is a delightful and elegant dish that combines creamy ricotta, fresh asparagus, and savory prosciutto. Here’s a recipe for you:

Ricotta, Asparagus, and Prosciutto Tart:


For the Tart Dough:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice water
  • 1/2 teaspoon salt

For the Filling:

  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • Salt and black pepper to taste
  • 1 bunch asparagus, tough ends trimmed
  • 4-6 slices prosciutto
  • Olive oil for drizzling
  • Fresh basil or thyme for garnish (optional)


For the Tart Dough:

  1. Prepare the Dough:
    • In a food processor, pulse together the flour and salt. Add the cold, cubed butter, and pulse until the mixture resembles coarse crumbs.
    • Gradually add the ice water, pulsing until the dough just comes together.
    • Turn the dough out onto a floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Roll Out the Dough:
    • Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a tart pan.
  3. Line the Tart Pan:
    • Press the rolled-out dough into a tart pan, trimming any excess. Prick the bottom with a fork to prevent bubbles.
  4. Par-Bake the Crust:
    • Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes until the crust is golden. Allow it to cool.

For the Filling:

  1. Prepare the Ricotta Mixture:
    • In a bowl, mix together ricotta, grated Parmesan, egg, salt, and black pepper until well combined.
  2. Assemble the Tart:
    • Spread the ricotta mixture evenly over the cooled tart crust.
  3. Add Asparagus and Prosciutto:
    • Arrange the trimmed asparagus spears on top of the ricotta mixture. Lay slices of prosciutto between the asparagus spears.
  4. Drizzle with Olive Oil:
    • Drizzle the tart with olive oil for extra flavor.
  5. Bake:
    • Bake in the preheated oven for 20-25 minutes or until the asparagus is tender and the crust is golden.
  6. Garnish:
    • Optionally, garnish with fresh basil or thyme.
  7. Serve:
    • Let the tart cool slightly before slicing. Serve warm.

This Ricotta, Asparagus, and Prosciutto Tart makes for a delicious and visually appealing dish. It’s perfect for brunches, lunches, or as an appetizer for special occasions. Customize the herbs and seasonings to suit your taste.

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