Spring Veggie & Prosciutto Tart

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Savory Tart Dough
1 1/2 cups all purpose flour
1/4 tsp kosher salt
1 tsp white rice vinegar
10 Tbsp unsalted butter, cubed
3-4 Tbsp ice cold water

Spring Veggie & Prosciutto Filling
1 bundle fresh asparagus
1 lb fresh or frozen sweet peas
15 oz. ricotta cheese (1 3/4 cups)
1 cup shredded parmesan cheese
5-6 sliced of prosciutto
1 lemon zested
salt & pepper

After the dough has chilled and rested in the fridge for at least 30 mins, turn oven to 400 degrees while prepping the filling.

To make the savory tart dough
1. In your food processor combine the flour, salt, rice vinegar, cubed butter and start pulsing. Slowly add 1 Tbsp of ice cold water at a time until the dough start to form and pulls together.
2. Wrap the dough in plastic and allow to chill in fridge for at least 30 mins.
3. With a floured surface gently roll out the dough into whatever shape you want. Here I rolled it into a rectangle, approx 9"W x 13"L. Move the rolled dough (lightly flour the top of the dough, loosen underneath with a butter knife, and loosely roll the dough up and around the rolling pin) to your parchment lined baking sheet.

To make the filling
1. Make a large bowl of ice cold water.
2. Bring a medium size pot of water to boil. Carefully drop the stemmed asparagus into the boiling water for only 2 minutes     (I use a timer). Quickly transfer the blanched asparagus to the ice cold water and add a good pinch of salt.
3. Chop or leave whole the asparagus.
4. On the rolled out tart dough layer on the ingredients:
     - Ricotta cheese
     - Parmesan cheese
     - Sliced asparagus
     - Sweet peas
     - Prosciutto torn into loose pieces scattered on top
     - Zest 1 lemon over the tart and sprinkle with salt
5. Bake on 400 degrees for 45-50 mins until the crust gets nicely golden. 

Original recipe.


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