This Asparagus Puff Pastry with Prosciutto and Gruyère cheese will make all your guests think you’re a professional chef! Asparagus and prosciutto are topped with melty gruyère cheese and nestled in golden puff pastry. Savory, flakey, gooey, and so delicious, this prosciutto appetizer looks like it should be in a magazine but is secretly easy to make!
Asparagus Puff Pastry Tart A.K.A. The Best Asparagus Appetizer You’ll Ever Taste
This asparagus appetizer is so delicious it’ll have even the biggest asparagus haters going back for seconds…and probably even thirds! It starts with a base of golden, flakey puff pastry.
Then, we add fresh asparagus spears, salty prosciutto, and gooey gruyère cheese. Baked to perfection, the dish is a true showstopper of a recipe. I pull it out every year for holiday parties, but honestly, it’s so good you’ll probably find yourself making it all year long.
And don’t worry if you’re new to puff pastry appetizers. They’re a breeze to make, and I’m giving you all my tips and tricks to guarantee you have success!
What Is Puff Pastry?
Puff pastry is a type of light and flakey pastry made from laminated dough, which is dough made with alternating layers of dough and butter. Unlike other types of dough which often contain leavening agents, the only ingredients in puff pastry are butter, salt, water, and flour.
As a result, once baked, puff pastry is light and fluffy with a satisfying crunch. That said, making it from scratch can be pretty labor-intensive. So, I highly recommend buying pre-made puff pastry sheets from your local grocery store! You can typically find them in the frozen or refrigerated dessert sections.
Recipe Ingredients
Asparagus: You’ll need about 14 ounces or one bundle of asparagus for this recipe. Look for spears that are firm with pointed tips and a solid dark green color.
Puff Pastry: Forms the base of the tart.
Gruyère Cheese: An elite form of cheese, gruyère is rich, salty, and nutty with a subtle caramel-like taste. If you can’t find it, Swiss cheese will also work.
Prosciutto: A type of dry-cured ham, prosciutto adds the perfect touch of salty, savory flavor.
Olive Oil: This coats the asparagus, helping the seasonings stick and allowing it to soften and slightly caramelize in the oven.
Lemon Zest: Adds brightness to the dish, balancing out the otherwise heavy flavors.
Dijon Mustard: Adds a tangy, slightly sharp taste that cuts through the richness of the cheese, balancing the dish and enhancing the overall flavor profile.
Egg: Used as an egg wash, this helps seal the pastry and creates a beautiful, golden, crisp exterior.
How to Make This Asparagus Puff Pastry Recipe
Step 1. Before you begin, preheat the oven to 400F, and line a baking sheet with parchment paper.
Step 2. Roll out the thawed puff pastry, and use a rolling pin to flatten and spread it out a bit. Then, cut each sheet into 4 even rectangles, and place them on the prepared baking sheet.
Step 3. Evenly spread or brush the Dijon mustard on each of the pastry squares. Don’t be too heavy-handed here. A light coat is all you need!
Step 4. Next, begin building your puff pastry appetizers on the baking sheet. To do so, clean and dry the asparagus, and cut the harsh woody ends off. Then, toss the asparagus spears in oil, lemon zest, and black pepper. Take about 3-4 spears, and wrap them with 1 slice of prosciutto.
Step 5. Place the wrapped asparagus bundles on top of the pastry. Then, add the shredded cheese.
Step 6. Fold two opposite corners of the puff pastry squares over the asparagus, and press to seal the edges. Then, brush the pastry with egg wash, and sprinkle flaky salt and coarse black pepper on top, if desired. Repeat with the remaining puff pastry squares.
Step 7. Transfer the baking sheet to the preheated oven, and cook for 15-20 minutes or until the pastries are golden brown and puffed. Serve immediately while warm.
Tips for the Best Asparagus Puff Pastry Tart
- Thaw the puff pastry in the fridge before you begin.
- Don’t slather the mustard over the pastry, or it will become too soggy. Instead, use a light hand to lightly coat each square.
- Add seasoning to your asparagus, if desired. Personally, I find the prosciutto is salty enough to season the asparagus but adjust to taste.
- Feel free to use less cheese in the tart if desired. I prefer to use ¼ cup to add lots of flavor and a delicious gooey consistency but to each their own.
- Use a bit of egg wash to help seal the corners of the pastry. Just brush the wash on top of one of the corners before pressing the other side to the top of it. This acts as “glue” holding the edges together once baked.
- Keep a close eye on your oven, and remove the tarts when the pastry is puffed and lightly golden.
Frequently Asked Questions
Can I make this recipe ahead of time?
Can I freeze leftovers?
Can I use something other than puff pastry?
Can I use other vegetables other than asparagus?
Can I make this asparagus appetizer vegetarian?
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I hope you love this Asparagus Puff Pastry Recipe! It’s flakey, savory, cheesy, and so dang delicious! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Asparagus Puff Pastry with Prosciutto and Gruyère
Ingredients
- 1 bundle of asparagus about 14 ounces, cleaned and trimmed
- 2 sheet puff pastry thawed
- 2 cups gruyere shredded (about 8 oz)
- 12 slices prosciutto thinly sliced
- 1 1/2 tsp olive oil
- 1 tsp lemon zest
- 1 tbsp Dijon Mustard
- Coarse black pepper
- flaky sea salt for topping
- 1 egg for egg wash
Instructions
- Preheat the oven to 400F and prepare a baking sheet with parchment paper.
- Roll out the thawed puff pastry and roll with a rolling pin to flatten and spread the pastry a bit. Then, cut each sheet into 4 even rectangles and place on the prepared baking sheet.
- Then, evenly spread or brush the Dijon Mustard on each of the squares. Note, a light coat is all you need.
- Next, begin building your asparagus pastries on the baking sheet. Clean and dry the asparagus and cut the harsh and woodsy ends off. Toss the asparagus in the oil, lemon zest, black pepper and take about 3-4 of the asparagus sticks and wrap them with 1 slice of prosciutto. You can add seasoning to your asparagus but I find that the prosciutto is salty and, once cooked, will season the asparagus.
- Next, place the wrapped asparagus bundle on top of the pastry. Then, add the shredded cheese to the pastry (about 1/4 cup each, but you can use less if desired).
- Next, fold two opposite corners of the puff pastry squares over the asparagus and press to seal. Brush the pastry with egg wash and sprinkle with flaky salt and coarse black pepper, if desired. Pro tip: you can use a bit of the egg wash to help seal the two corners— just brush the egg wash on the top of one of the corners before pressing the other side on top of it.
- Place the baking sheet into the preheated oven and let cook for about 15-20 minutes or until the pastries are golden brown and puffed. Once done, take them out of the oven and serve immediately.
Notes
- Thaw the puff pastry in the fridge before you begin.
- Don’t slather the mustard over the pastry, or it will become too soggy. Instead, use a light hand to lightly coat each square.
- Add seasoning to your asparagus, if desired. Personally, I find the prosciutto is salty enough to season the asparagus but adjust to taste.
- Feel free to use less cheese in the tart if desired. I prefer to use ¼ cup to add lots of flavor and a delicious gooey consistency but to each their own.
- Use a bit of egg wash to help seal the corners of the pastry. Just brush the wash on top of one of the corners before pressing the other side to the top of it. This acts as “glue” holding the edges together once baked.
- Keep a close eye on your oven, and remove the tarts when the pastry is puffed and golden.
Rate & Review
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