RECIPE | Asparagus Proscuitto Tart
Serves: Entree 4-6, Appetizer 6-8
1 sheet frozen puff pastry or 1 pie crust
1 egg, beaten
1 pound slender asparagus spears, trimmed
1/2 cup whole-milk ricotta cheese
extra-virgin olive oil
2 teaspoons Taste5 Vegetarian paste
1/8 teaspoon salt
3 very thin slices prosciutto, cut into ¼-inch strips
1/2 cup grated Comté cheese
Taste5 Umami Pepper or freshly ground black pepper
Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle.
Cut off 1/2-inch-wide strip from all 4 sides.
Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border.
Brush border with egg; reserve remaining beaten egg.
Transfer to baking sheet. Chill while preparing filling.
Steam asparagus just until crisp tender, about 3 minutes.
Drop into bowl of ice water to stop the cooking and drain.
Cut off top 2 to 3 inches of asparagus tops; set aside.
Combine asparagus stalks, remaining egg, ricotta, Taste5 Vegetarian, salt and 2 teaspoons of olive oil in a food processor. Pulse into a thick puree.
Spread mixture evenly over pastry.
Sprinkle the grated cheese over the mixture.
Spread proscuitto evenly across the tart next.
Toss asparagus tips with remaining 1 teaspoon oil
Arrange asparagus tips across the tart.
Give the tart a good grinding of Taste5 Umami Pepper or black pepper.
Bake tart for about 25 minutes until filling is set.
Serve warm or at room temperature.