Ingredients
Instructions
- Preheat oven to 400° F.
- Line a small sheet tray with parchment paper.
- With the flour dust the surface of your counter and roll out the puff pastry.
- Using a sharp pairing knife score a border around the rectangle puff pastry in a X fashion (be sure not to go all the way through).
- Using a fork poke holes into the center all around in order to control the rise of the puff pastry.
- With one egg, beat with a whisk and with a pastry brush, paint the border, place in the oven and bake for approximately 10 to 12 minutes.
- Remove from oven and let cool.
- In a pan over medium heat, add avocado oil and bring to medium high.
- Add the prosciutto and render until lightly crisped.
- Remove the Prosciutto with a slotted spoon leaving behind the oil.
- Add asparagus and sauté for 2-3 minutes, seasons with salt and pepper.
- In a medium bowl combine ricotta, eggs, garlic, herbs, chives and, prosciutto, asparagus and cheese.
- Add salt and pepper.
- Using a spoon, scoop ricotta mixture into center of puff pastry and with the back of the spoon spread evenly.
- Bake until golden brown.
- When tart has reached desired color, remove from oven.
- Add bacon crumble to the top and drizzle with oil.
- Sprinkle with flake sea salt and serve.
