- 2 bunches asparagus
- Salt and black pepper
- 6 slices prosciutto
- 1 sheet frozen puff pastry, thawed
- 1 pouch burrata
- Thyme, chopped
Preheat oven to 400ºF.
Boil some fresh asparagus with plenty of salt for less than 3 minutes and transfer them immediately to ice water for a minute. Remove from water. Take a bunch of 5 or 6 and tie them with the prosciutto. I folded the prosciutto horizontally to make the tie.
Stretch the puff pastry sheet to make it more rectangular. Prick the surface without perforating it, leaving a 1/2 inch border around the edges. Spread the burrata through the pricked area and sprinkle with salt and fresh thyme leaves. Place the bunches of asparagus on top. Sprinkle with sea salt flakes and crushed black pepper.
Bake for 40 minutes, until the edges are puffed and golden brown. Take a peak around 30 minutes from baking to make sure it’s not burning and remember that the whole tart could puff entirely at the beginning of baking. It will return to its normal shape after that first stage.