You might be surprised to learn that phyllo dough, the flaky foundation of these elegant tarts, dates back to the Ottoman Empire where it was originally used in sweet desserts, not savory dishes. Today's combination of asparagus and prosciutto wrapped in this paper-thin pastry represents a modern fusion of Mediterranean and Italian cuisines. If you're ready to master this sophisticated appetizer, you'll discover how simple ingredients can transform into an impressive dish that's sure to elevate your next gathering.
Key Takeaways
- Crispy phyllo dough cups filled with ricotta cheese, prosciutto, and fresh asparagus create elegant appetizers or brunch dishes.
- Layer three sheets of phyllo dough with melted butter, cut into squares, and form into muffin tins.
- Bake assembled tarts at 375°F until the phyllo turns golden brown and asparagus becomes tender-crisp.
- Thaw phyllo dough overnight in refrigerator and handle quickly to maintain dough quality and prevent drying.
- Mediterranean-inspired combination balances textures of crispy pastry, creamy cheese, salty meat, and fresh vegetables.
History
While the exact origins of phyllo-based tarts remain somewhat unclear, the combination of asparagus and prosciutto in pastry gained popularity during the mid-20th century as Italian and Mediterranean cuisines began influencing European and American cooking.
You'll find that these tarts evolved from traditional Mediterranean pastries, where phyllo dough has been used for centuries in both sweet and savory applications.
During the 1960s and 1970s, as home cooks became more adventurous, they started experimenting with phyllo dough beyond traditional applications like baklava.
The pairing of prosciutto and asparagus emerged as chefs recognized how the salty, delicate ham complemented the grassy, tender vegetable.
Today, you'll see these tarts featured in upscale restaurants and casual gatherings alike.
Recipe
Asparagus and Prosciutto Phyllo Tarts combine crisp, buttery layers of phyllo dough with the perfect pairing of tender spring asparagus and salty prosciutto. These elegant tarts make an impressive appetizer or brunch dish that showcases seasonal ingredients at their finest.
The delicate, flaky phyllo cups cradle a creamy ricotta base, topped with premium prosciutto and fresh asparagus spears. When baked, the phyllo becomes golden and crispy, while the filling remains tender and flavorful, creating a delightful contrast of textures in every bite.
- 1 package (16 oz/450g) phyllo dough sheets
- 8 slices (4 oz/115g) prosciutto
- 1 pound (450g) fresh asparagus spears
- 4 tablespoons (60g) unsalted butter, melted
- 1 cup (240g) ricotta cheese
- Salt and pepper to taste
Preheat oven to 375°F (190°C). Layer three phyllo sheets, brushing each with melted butter, and cut into 4-inch squares. Form cups by pressing squares into muffin tins. Divide ricotta among cups, season with salt and pepper, layer with prosciutto pieces, and top with trimmed asparagus spears. Brush exposed phyllo edges with remaining butter and bake for 15-18 minutes until golden brown and asparagus is tender-crisp.
Thaw phyllo dough overnight in the refrigerator and keep unused sheets covered with a damp cloth while working. Choose asparagus spears of similar thickness for even cooking, and snap off woody ends before use.
The tarts can be assembled up to 2 hours before baking but should be kept covered in the refrigerator. For the crispiest results, serve within 1-2 hours of baking.
Cooking Steps
To create these elegant tarts, you'll need to start by thawing your phyllo dough in the refrigerator overnight and preparing your muffin tins with a light coating of butter.
You'll then layer three sheets of phyllo dough, brushing each with melted butter, before cutting them into squares and gently pressing them into the muffin tins.
Finally, you'll fill each phyllo cup with ricotta cheese and prosciutto, top with trimmed asparagus spears, and bake at 375°F until the pastry turns golden brown and the asparagus becomes tender-crisp.
Step 1. Thaw Dough Overnight
Since proper thawing is crucial for working with phyllo dough, you'll need to transfer your frozen phyllo package from the freezer to the refrigerator the night before you plan to make these tarts.
This slow, controlled thawing process helps prevent the delicate sheets from becoming soggy or sticking together, which can happen if you try to rush the process at room temperature.
Don't remove the phyllo from its packaging during thawing, as this protects the sheets from moisture and air exposure.
Once you're ready to use the dough, let it sit at room temperature for about 30 minutes before unrolling.
If you've forgotten to thaw overnight, don't attempt to microwave or force-thaw the dough, as this will compromise its delicate structure.
Step 2. Prepare Muffin Tins
Proper preparation of your muffin tins creates the foundation for perfectly shaped phyllo tarts that won't stick or collapse during baking. Start by thoroughly cleaning your tins to remove any residue, then apply a light coating of cooking spray or brush with melted butter.
You'll want to ensure complete coverage, including the upper edges where the phyllo will rise.
For standard-sized muffin tins, you'll need to cut your buttered phyllo sheets into 4-inch squares that will extend about half an inch above the rim. Gently press each stack of phyllo squares into the cups, creating neat corners and avoiding tears.
If you're using non-stick muffin tins, you'll still need to grease them lightly to achieve the best results.
Step 3. Layer Phyllo With Butter
Working with phyllo dough requires swift and gentle handling as you begin the layering process.
Take your first sheet of phyllo and lay it flat on a clean work surface, then brush it evenly with melted butter using gentle strokes. You'll need to work quickly to prevent the delicate dough from drying out, so keep your remaining phyllo sheets covered with a damp cloth while you're working.
Place the second sheet directly on top of the first and repeat the butter brushing.
Add your third sheet, applying butter in the same manner. Don't worry if small tears occur – they'll be hidden in the layers.
Once you've completed your three buttered layers, you're ready to cut the phyllo into squares for your tart shells.
Step 4. Add Cheese and Prosciutto
Once your layered phyllo squares are nestled in the muffin tins, spoon a generous dollop of ricotta cheese into each cup, filling them about halfway.
Using your fingers or a small spoon, gently spread the ricotta to create an even base that will help support the remaining ingredients.
Next, take your prosciutto slices and tear them into smaller pieces that'll fit comfortably in the cups.
Drape these pieces over the ricotta, allowing them to create natural folds that'll add texture to your finished tarts.
Don't press the prosciutto down too firmly, as you'll want to maintain its delicate, wavy appearance.
The salty prosciutto will pair perfectly with the creamy ricotta, creating a savory foundation for the asparagus that'll come next.
Step 5. Bake Until Golden Brown
The final stage of creating your phyllo tarts begins with placing them in a preheated 375°F (190°C) oven, where they'll transform into golden-brown masterpieces over the next 15-18 minutes.
Watch carefully through your oven's window as the phyllo edges crisp and turn a deep amber color, while the asparagus becomes tender-crisp and vibrant green.
You'll know your tarts are ready when the phyllo edges are thoroughly golden and flaky, and you can easily pierce the asparagus with a fork.
Don't wait too long to remove them, as phyllo can quickly go from perfectly golden to overdone.
Once they're out of the oven, let them cool in the pan for 2-3 minutes before transferring to a serving platter.
Final Thoughts
Whether you're hosting an elegant brunch or searching for a sophisticated appetizer, these Asparagus and Prosciutto Phyllo Tarts deliver remarkable results with relatively simple preparation.
You'll find that the combination of crispy phyllo, creamy ricotta, salty prosciutto, and fresh asparagus creates a perfect balance of flavors and textures that your guests will appreciate.
Don't hesitate to make these tarts your signature dish, as they're versatile enough for any occasion while maintaining their upscale appeal.
Remember to work quickly with the phyllo dough and keep your ingredients fresh for the best results.
With proper timing and attention to detail, you'll create picture-perfect tarts that taste as impressive as they look.
