Description
Flaky puff pastry topped with cream cheese, pesto, asparagus, peas, and prosciutto.
From Erica Kastner of Buttered Side Up.
Ingredients
- 1 whole Sheet Puff Pastry, Thawed
- 4 ounces, weight Cream Cheese Spread
- ⅓ cups Pesto
- ⅔ cups Freshly Shredded Parmesan Cheese
- ⅓ cups Sliced Asparagus, 1-inch Size
- ⅓ cups Frozen Peas
- 3 slices Prosciutto, Torn Into Pieces
- Pepper To Taste
Preparation
Preheat oven to 425°F.
On a sheet of parchment paper, roll puff pastry out to a 10×15-inch rectangle. Wet the edges with water and fold over 3/4 inch of the pastry along each edge. Trim off a small amount along each outer edge. Prick the inside of the puff pastry all over with a fork. Transfer the pastry, parchment paper and all, to a heavy baking sheet.
Bake in preheated oven for 10–12 minutes, or until golden. Remove from oven.
Spread the par-baked pastry with cream cheese and pesto. Top with shredded cheese, then asparagus, peas, prosciutto, and pepper to taste. Be careful with adding any salt as the cream cheese, pesto, Parmesan, and prosciutto are all quite salty.
Return to oven and bake until the pastry is cooked through and the asparagus is tender-crisp, about 10–15 minutes. Remove from oven and allow to cool for 5 minutes before slicing and eating.
Method for cooking the puff pastry adapted from Coley Cooks and idea for the tart from Zen Can Cook’s Spring Pizza.
