![]() ![]() If you have a bakery near you that sells puff pastry, even better! Personally, that's what I do. Use a high quality puff pastry: personally, I find using a high quality puff pastry to be much tastier than ones made without real butter.You can broil for a quick minute if you want at the end, but be careful and watch it to be sure it doesn't burn. Watch the tart carefully: during the last few minutes of baking, keep an eye on the tart to make sure it's getting browned, but not overcooked, or too browned.Wrap the edges up: if you want more of a rustic or galette looking tart, fold up the edges and pinch them together over top.Poke holes in the tart: creating the border with a knife and poking holes in the center of the puff pastry with a fork are helpful to ensure the puff pastry doesn't puff up too much in the center and allows the edges to be more distinct. ![]() I suggest going a little lighter with the toppings in the center so the center pieces hold up better. Don't overload the tart: the middle will get a little softer than the end or corner pieces (this happens pretty much all the time with a puff pastry tart).Be sure to defrost the puff pastry: take it out the night before to be sure it's defrosted.Toss the asparagus in oil and season: before adding on top of the tart, be sure to have your trimmed asparagus seasoned in salt and pepper and oil.If you have very thick stalks of asparagus, you may want to cut them in half lengthwise. Use thinner asparagus: this makes cooking and eating easier.This makes blending the cheese spread easier in addition to making it much easier to spread onto the puff pastry itself. Let cheese come to room temperature: let the goat cheese and ricotta sit out of the fridge for a minimum of two hours to soften. ![]() Tips for Making This Asparagus and Prosciutto Tart ![]()
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