Asparagus and Prosciutto Tart Recipe
A crispy, golden puff pastry tart loaded with fresh asparagus, dairy-free cheese, and herby notes—minus the prosciutto, because plants rule.
Ingredients
- 1 sheet vegan puff pastry thawed
- 1 bunch fresh asparagus trimmed
- ½ cup vegan cream cheese
- ¼ cup vegan mozzarella shreds
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tbsp olive oil
- Salt and pepper to taste
- Zest of 1 lemon because we’re fancy
Instructions
- Preheat oven to 400°F and line your baking sheet like a professional (or at least someone who owns parchment).
- Roll out the pastry onto the sheet and fold the edges slightly to create a crust.
- Dock the center with a fork so it doesn’t puff like your ego after compliments.
- In a bowl, mix cream cheese, mozzarella, lemon juice, garlic powder, salt, and pepper.
- Spread that creamy mix across the pastry like you're frosting a really chic, savory cake.
- Layer asparagus neatly or chaotically—your kitchen, your call.
- Drizzle olive oil over the top and sprinkle with lemon zest.
- Bake for 25 minutes or until golden, flaky, and serving “yes, I bake” energy.
- Slice and serve warm or at room temp, preferably while sipping something sparkly.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
Vitamins and Minerals (Per Serving)
- Vitamin A: 35%
- Vitamin C: 30%
- Iron: 10%
- Calcium: 8%
- Folate: 15%
Bonus Tips
- Add cherry tomatoes for color if your tart needs a little zhuzh.
- Swap in vegan ricotta for a fluffier texture.
- Don't overcrowd with toppings—let asparagus live its main character moment.
- Leftovers make a great breakfast if reheated in the oven (never the microwave, darling).
- Pair it with a chilled white wine or your sharpest gossip.