Asparagus and Parmesan Tart
- 1 sheet puff pastry (8 oz), thawed
- 1/2 lbs new potatoes, thinly sliced
- 1 T olive oil
- 1/4 t each salt and pepper
- 1/4 C sour cream
- 1 C Grated Parmesan Cheese
- 1 t olive oil
- 1/8 t each salt and pepper
- 1 1/2 oz prosciutto (4 slices)
Preparation time 25mins
Cooking time 50mins
Preheat oven to 400 degrees. On a floured work surface, roll one sheet thawed puff pastry into a 16"x10" rectangle and transfer to a baking sheet. Lightly score dough 1" from edges, then pierce all over.
Bake until puffed and crisp, 15 minutes. Meanwhile, on a baking sheet, toss 1/2 pound new potatoes, thinly sliced, with 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper. Bake until almost tender, 10 minutes. Spread 1/4 cup sour cream on puff pastry and sprinkle with 1 cup grated parmesan. Layer potatoes and 1 pound trimmed asparagus. Brush with 1 teaspoon olive oil and season with 1/8 teaspoon each salt and pepper. Bake until tart is golden, 15 to 20 minutes. Meanwhile, in a large skillet, heat 1 teaspoon olive oil over high heat. Add 1 1/2 oz prosciutto and cook, stirring until crisp, 2 minutes. Break into pieces, scatter over tart, and serve.