Photo by Gwénaël Le Vot
SERVES 2–4 AS AN ENTRÉE
1 sheet puff pastry, thawed
2 cups grated/shredded Emmental or Gruyere cheese
½ pound sliced prosciutto, torn or cut in half crosswise
1 pound asparagus, trimmed
1–2 tablespoons olive oil
1 tablespoon fresh thyme leaves
Kosher salt
Fresh ground black pepper
Freshly grated Parmesan cheese, for garnish
Preheat oven to 400 F. Line a half sheet or baking pan with parchment paper. Roll out pastry into a 16-by-10-inch rectangle. Place on baking sheet. Using a paring knife, lightly score pastry dough 1 inch from edges—not cutting all the way through. Using a fork, pierce holes all over the bottom of pastry inside the knife markings. Bake pastry until golden, about 10–15 minutes.
Remove pastry shell from oven and sprinkle with cheese. Arrange half of prosciutto on cheese. Place asparagus crosswise inside the pastry shell on top of prosciutto, alternating ends and tips. Place remaining prosciutto on top of asparagus in a decorative pattern of your choice. Brush tart all over with olive oil. Sprinkle with thyme, salt and pepper. Bake until asparagus spears are tender, 15–20 minutes. If the pastry is browning too fast, tent with foil. Remove from oven and allow to cool for 2 minutes, slice and serve. Sprinkle with Parmesan, if desired.
Chef’s tip
Scoring puff pastry. When scored, the edges will rise higher than the base of the crust and form a border that will prevent the ingredients from sliding off the dough. Poking holes, or “docking,” prevents the dough from puffing up or forming air bubbles during baking.
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