Can I make this asparagus puff pastry tart ahead of time?

Yes, you can easily prep this appetizer in advance! You can assemble the entire tart with the whipped cheese and asparagus a few hours ahead of time, store it in the fridge, and then pop it right into the oven when your guests arrive. You can also make the whipped goat cheese and ricotta spread a few days in advance.

Do I need to poke holes in the puff pastry before baking?

Yes, creating a 1-inch border with a knife and poking holes throughout the center of the puff pastry with a fork is highly recommended. This technique, called docking, prevents the center of the tart from puffing up too much while baking, creating a distinct border and a flat base to hold your toppings.

What can I use instead of prosciutto and hot honey?

This recipe is highly customizable! For a vegetarian option, simply omit the prosciutto. If you do not have hot honey on hand, you can drizzle regular honey over the baked tart and add a pinch of chili flakes or Aleppo pepper to get that exact same sweet and spicy effect.

How do I store and reheat leftover puff pastry tart?

Store any completely cooled leftover slices in a sealed container or zip-top bag in the fridge for a few days. To keep the pastry crispy, avoid the microwave! Reheat leftover slices in the oven at 350ºF for about 15 minutes until hot and crispy again. You can also freeze baked slices for up to three months.

Asparagus Puff Pastry Tart (Easy 35-Minute Recipe!)

The Ultimate Asparagus Puff Pastry Tart

Print Recipe

Author: Maya
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings

Ingredients

1 sheet frozen puff pastry, thawed overnight in the fridge
3/4 lb fresh asparagus, tough ends trimmed
7 oz plain goat cheese, softened to room temperature
4 oz ricotta cheese, softened to room temperature
1 medium lemon, zested
2 teaspoons extra virgin olive oil
Salt and freshly cracked black pepper, to taste
2-3 slices prosciutto, thinly torn
Hot honey, for drizzling
Freshly grated parmesan cheese, for garnish
1 sprig fresh mint, chopped, for garnish

Instructions

Prep: Preheat your oven to 425ºF (220ºC). Line a large baking sheet with parchment paper.
Whip Cheese: In a food processor, combine the softened goat cheese, ricotta, and half of the lemon zest. Process on high until completely smooth and creamy. Set aside.
Season Asparagus: In a large bowl, toss the trimmed asparagus spears with the olive oil, salt, and black pepper until well coated.
Prep Pastry: Lightly flour your work surface. Unroll the thawed puff pastry into a 10×16-inch rectangle. Transfer the pastry to your prepared baking sheet.
Score and Dock: Using a sharp knife, gently score a 1-inch border around the entire edge of the pastry (do not cut all the way through). Using a fork, poke holes repeatedly all over the center area inside the border.
Assemble: Use a spatula to spread the whipped goat cheese mixture evenly inside the scored border. Scatter the seasoned asparagus spears over the cheese layer.
Bake: Bake for 22 to 25 minutes, or until the pastry edges are puffed, golden brown, and crispy.
Garnish: Remove the tart from the oven. Immediately top with the torn prosciutto, a drizzle of hot honey, fresh parmesan, the remaining lemon zest, and fresh mint.
Serve: Let the tart cool for 5 minutes before slicing into squares. Serve warm!

Find it online: https://www.endrecipes.com/asparagus-puff-pastry-tart/