Asparagus, Zucchini and Prosciutto Tart

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  • 1 bunch asparagus, ends snapped off
  • 2 zucchini
  • 1 tbsp olive oil
  • 1 1/2 sheets butter puff pastry
  • 1/2 cup tomato pasta sauce
  • 1/2 cup shaved parmesan cheese
  • 100g thinly sliced prosciutto, roughly chopped
  • 1 egg yolk, lightly whisked
  • 1/2 cup basil leaves





Preheat oven to 220 C. Brush the asparagus with oil and place on a bbq or hot plate and cook until just tender. Slice the zucchini lengthways with a vegetable peeler and lightly cook with the asparagus.

Place the puff pastry on an oven tray to form a 33 cm long rectangle and mark a 1 cm edge around the edge of the pastry with a sharp knife but don’t cut completely through.

Spread the pasta sauce over the pastry within the 1 cm edge and cover with asparagus and zucchini. Scatter with prosciutto and parmesan. Brush the edge with egg for a glossy finish. Bake for 15 minutes until pastry is puffed and golden. Scatter with basil leaves before serving.

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One thought on “Asparagus, Zucchini and Prosciutto Tart

  1. Made this, loved this, and so easy! Will definitely make again. My other half loved it too, and I got great comments from friends and family when I put a photo up on facebook