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Asparagus and Prosciutto Rustic Tart
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Prep Time:
25 minutes
Total Time:
1 hour 5 minutes
Impressively easy rustic tart with prosciutto and asparagus - a gourmet illusion anyone can create.
Ingredients:
  • 1 egg yolk
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 lb fresh asparagus spears (about 21, medium thickness), trimmed to 7 inches
  • 1 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 2 cups shredded mozzarella cheese (8 oz)
  • 4 oz cream cheese, softened
  • 1/2 cup plus 3 tablespoons shredded Parmesan cheese
  • 1/2 cup sour cream
  • 1 package (3 oz) thinly sliced prosciutto, cut crosswise into 1/2-inch strips
  • 1 tablespoon water
Instructions:
  • Preheat your oven to 450°F. Lay both pie crusts on a floured surface, stacking one on top of the other. Roll them out into a 17x12-inch rectangle, then transfer to an ungreased 18x13-inch baking pan.
  • In a large bowl, coat asparagus with oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Set aside.
  • Mix mozzarella cheese, cream cheese, 1/2 cup Parmesan cheese, sour cream, garlic, egg, and the rest of the salt and pepper in a medium bowl until well combined.
  • Spread a luscious layer of cheese mixture over the entire pie crust, leaving a tantalizing 1 1/2-inch border. Place the elegant prosciutto strips on top of the cheese, followed by the stunning asparagus spears, alternating tips and bottoms. Gently fold the crust over the filling, showcasing the vibrant asparagus on top.
  • In a small bowl, whisk together the egg yolk and water until smooth. Brush the edges of the crust with the egg yolk mixture, and sprinkle with the remaining 3 tablespoons of Parmesan cheese. Bake for 19 to 24 minutes until the edges are golden brown and the asparagus is tender. Allow to cool for 15 minutes on a cooling rack before serving.

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