Asparagus, Proscuitto, and Ricotta Tart

  • Makes: 6 servings
  • Prep Time: 30 min

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1 cup Bellwether Farms Whole Milk Ricotta
1 tsp lemon juice
1tsp lemon zest
¼ cup grated parmesan cheese
1 sheet of puff pastry
1 bundle of asparagus
1 package of proscuitto
1 egg, beaten
1 tsp salt
1 tsp black pepper


Heat oven to 400 degrees Fahrenheit.

Trim the ends of each asparagus spear, at least 1 inch off from the bottom, to make similar-sized pieces. Slice lengthwise into long thin strips, keeping the spears intact.

Roll out puff pastry on a piece of parchment paper into a long rectangle.

Mix 1 tsp salt, 1 tsp pepper, 1 tsp lemon juice and 1 tsp zest, and ¼ cup of grated parmesan cheese into a bowl with 1 cup of Bellwether Farms Whole Milk Ricotta. Spread evenly onto puff pastry.

Top with asparagus spears lined up neatly along the tart, alternating directions for every other spear.

Brush the edges of the tart with beaten egg, then bake for 10-12 minutes until the pastry is puffed and golden brown.

Remove tart from oven then top with ribbons of prosciutto and extra parmesan cheese.