Prosciutto & Asparagus Tart

Celebrate savings all year ’round with Oliver’s quarterly Real Everyday Values flyer! Every three months, we pack this puppy to the brim with our very favorite snacks and savings, bringing you great deals on the products you know and love as well as some you haven’t met yet. This crisp, cheesy tart makes a great appetizer for any occasion, especially when you make it with freshly sliced Domestic Prosciutto from Niman Ranch ($18.99/lb) direct from our Deli! The salty prosciutto and tender asparagus take this easy-to-make tart from plain to plainly delicious, while the crisp cheese and flakey pastry give you everything you want from an appetizer. Impress your guests, or savor it on your own!

*REV prices good through 4/2, weekly ad prices good through 2/25.

  • Serves: 6-12 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 1 lb. Asparagus Stalks, trimmed
  • 1 sheet Frozen Puff Pastry, thawed but kept cold
  • 1 c. Gruyere Cheese, grated
  • 1/2 c. Parmesan Cheese, grated
  • 1/2 lb. Sliced Prosciutto
  • 1 tsp. Fresh Rosemary, chopped
  • 1 tbsp. Fresh Parsley, chopped
  • 1 large clove Garlic, grated
  • Salt & Pepper
  • 1 tbsp. Olive Oil


  1. Preheat oven to 400 degrees. Roll out puffed pastry on a greased and floured baking sheet. Mix garlic and 1/2 of olive oil together in a small bowl with a pinch of each of salt and pepper, then spread mixture on puff pastry leaving a 1/2 inch border on all sides.

  2. Combine cheeses, rosemary, and parsley in a s,all bowl, then evenly distribute across the top of the puff pastry. Arrange the asparagus and prosciutto across the top of the pastry and drizzle with remaining olive oil.

  3. Bake for 15 minutes, then check pastry. If pastry is browning too quickly, tent loosely with aluminum foil and then continue baking for 5 to 7 minutes or until cheese and pastry are golden and asparagus are tender. Serve warm.

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