Pesto Asparagus Tarts with Feta & Prosciutto

pesto asparagus tarts with poached egg

Stress is a funny thing. (or maybe not so funny)

One moment you could be happy and relaxed without a care in the world, and then something happens that’s a bit off course from your expectation and your whole perspective changes. You go from feeling light and airy to frazzled and on edge. When I get to that point, I try to remember to get a handle on it and reel it in, but it’s not always that simple! It can be quite overwhelming, so I try give myself some grace and roll with it for a day or two.

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When I’m stressed, I can’t focus. It feels like I have a million things running through my mind at once and I can’t stop to handle them individually. The list just repeats in my mind over and over until I write it down. And then once it’s written down it feels completely overwhelming because there can’t possibly be enough time in a day/week/year to accomplish it all!!! Honestly, it must be what those who have ADD/ADHD deal with on a daily basis. Not fun.

pesto asparagus tart
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Life changes (even good ones) can trigger stress & anxiety

I’m very excited to announce that I’ve recently taken a position with Chefman as Culinary Producer/ Food Stylist. I’ll be working with a team to create all video recipe content for the Chefman app and YouTube channel. It’s basically my dream job right now! I’ll be working with an incredible team, gaining lots of experience, beefing up my portfolio and setting off on a new adventure.

*and here’s where the stress is triggered*

While this is an amazing opportunity, I’ll be going from full-time at home with my daughter to full-time at the studio. Now, Josie is a Covid baby. Except for the days she goes to Granny and Grandpa’s, I’ve been home with her almost every day for the past year. So now she’ll be going to daycare a few days a week and boy does that have me stressed out! I have serious Mom-Guilt about it.

pesto asparagus tart
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How to get through it

YES. I know that it will be good for her, and me, and will help her be more independent. But somehow that doesn’t ease my anxiety. I’ve also been beyond lucky to be home with her this long, so I’m grateful for that. To get through it, I’ve made an agreement with myself that every time I say something I’m anxious about, I need to follow it up with a positive. So, welcome to the running dialogue in my head everyday. 🙂

So anyways, thanks for sticking with me through the venting of my inner battles!! I guess I should give you the recipe now hmm?! You’ve been so patient.

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Pesto Asparagus Tarts with Feta & Prosciutto

I had a ton of Asparagus left over from Josie’s birthday party, so I thought it would be fun to make little tarts this week! Pesto Asparagus Tarts with Prosciutto & Feta. To make these fun appetizers, layer whipped feta cream with asparagus on puff pastry squares, wrap them up and pop them in the oven. Once golden brown and beautiful, top each square with sliced prosciutto & pesto and if you’re feeling extra? A gooey poached egg. Yum!

pesto asparagus tart

Pesto Asparagus Tarts

Pesto Asparagus Tarts are perfect for spring-time. The asparagus goes so nicely with salty, tangy feta cheese. The pesto adds a punch of herbaceous goodness and the prosciutto a salty, buttery texture. This is all set in a flaky puff pastry crust and if I had it my way (which I did) topped with soft poached egg. The yolk breaks open onto the pastry like golden lava and rounds out the whole dish. And then you have breakfast! Or lunch, like I did.

Chef Tips:

  • You can use store bought pesto, or make your own. The beauty of pesto is the versatility. Don’t have loads of basil? No problem. I had a ton of arugula on hand, so I made a quick Arugula Pesto with Walnuts & Parmesan. Here’s a recipe for Pesto made with whatever you have on hand. No trip to the store necessary!
  • Use a vegetable peeler to shave the asparagus into ribbons before baking. Shaving the stems helps the asparagus cook a bit quicker and therefore a bit easier to bite into.
  • To poach an egg, bring a saucepan of water and a few tablespoons of mild vinegar to simmer. Crack an egg into a fine mesh strainer to get rid of the super liquidy whites, and then drop into the water for 3 1/2 – 4 minutes. Scoop out with a slotted spoon and serve! The whites should be set, but the yolks still gooey.
  • Let your puff pastry thaw in the refrigerator overnight before using. Then, take it out when you’re ready to start rolling. Don’t let it get too soft or you’ll ruin those beautiful buttery layers! We roll this pastry to about 1/16th” thickness for these tarts.

Cheers!

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pesto asparagus tarts with poached egg

Pesto Asparagus Tarts with Feta & Prosciutto


  • Author: Melissa-Smith
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 – 40 minutes
  • Yield: 18 tarts 1x

Description

To make these fun appetizers, layer whipped feta cream with asparagus on puff pastry squares, wrap them up and pop them in the oven. Once golden brown and beautiful, top each square with sliced prosciutto & pesto and if you’re feeling extra? A gooey poached egg.


Ingredients

Scale

Whipped Feta

  • 8 ounces feta cheese
  • 4 ounces cream cheese
  • 1 lemon, zested
  • freshly cracked black pepper, to taste
  • 1 egg

To assemble:

  • 2 sheets puff pastry
  • 18 stalks of asparagus, shaved
  • chili flakes, to taste
  • Olive oil, for drizzling
  • 1 egg, for egg wash
  • Additional toppings: sliced prosciutto, pesto, poached eggs, chopped tender herbs

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a food processor, whip together the feta, cream cheese, lemon zest, black pepper and 1 egg until smooth. Set aside.
  3. Working with one sheet at a time, roll the puff pastry to 1/16th inch thick. Cut the dough into 9 equal sized squares.
  4. Dollop about 2 tablespoons of the whipped feta onto the middle of each puff pastry piece, then spread until about ½ inch from the edge.
  5. Top with shaved asparagus (about 1 asparagus per tart). If the asparagus are too long, just cut in half and layer as usual. Drizzle with olive oil and a pinch of red pepper flakes.
  6. Make the egg wash. In a small bowl, whisk the egg with a few tablespoons of water and a pinch of salt until smooth.
  7. Using a pastry brush, brush the bare edges of the pastry with egg wash.
  8. Fold the edges over, (however you like, get creative!) and press down to adhere. Brush the outside of the puff pastry with the egg wash.
  9. Place on a parchment lined sheet pan and bake for about 20 minutes. They will be golden brown and a bit puffy when they’re done.
  10. Top each tart with a spoonful of pesto, sliced prosciutto and a poached runny egg. Finish with a light drizzle of olive oil, black pepper and tender herbs (if using).

Notes

To poach an egg, bring a saucepan of water and a few tablespoons of mild vinegar to simmer. Crack an egg into a fine mesh strainer to get rid of the super liquidy whites, and then drop into the water for 3 1/2 – 4 minutes. Scoop out with a slotted spoon and serve! The whites should be set, but the yolks still gooey.

  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Keywords: tart, spring recipe, summer baking recipe, summer appetizer, breakfast ideas, brunch, summer breakfast, puff pastry, easy spring potluck

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