New Bertolli d’Italia Sauces Are Perfect For My Prosciutto Asparagus Alfredo Tart

Aug 24, 2021 | #, Deals, Recipes | 0 comments

This post is sponsored by Bertolli. All comments and opinions are my own.

Sometimes the same-old, same-old doesn’t cut it, and you have to step outside of your kitchen comfort zone. Because you never know, a little spark of creativity could yield something amazing.

This Prosciutto Asparagus Alfredo Tart is one of my favorite examples of how a handful of ingredients you might never have thought to combine can come together to create something that’s not just incredibly flavorful and satisfying, but downright artistic and visually appealing, too.

While as quick and easy as a traditional pizza, this recipe will make your ordinary pizza night extra special.

While you could use a pizza dough, I prefer to use puff pastry instead. That crispy and flaky crust adds amazing texture. But the real star of this dish is the Four Cheese Alfredo Sauce. That rich and creamy cheese sauce is the perfect base for those flavorful toppings. Just spread it on thick and then add some prosciutto and asparagus and toss it in the oven. In no time flat you end up with the most amazing dish that will have your family running to the table.

Prosciutto Asparagus Alfredo Tart

Author: Michelle

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 6

Ingredients

1 sheet puff pastry
1 egg
1 tablespoon water
1cup Bertolli d’Italia Four Cheese Alfredo Sauce
3 oz prosciutto, thinly sliced
20 – 25 asparagus spears, woody ends removed
1/2 cup Parmesan cheese, shredded
1 tablespoon sun-dried tomatoes, chopped
Fresh cracked pepper, to taste

Instructions

Preheat oven to 400º F.
Whisk the egg and water together and set aside.
Unfold the puff pastry on a piece of parchment paper
Roll out the puff pastry sheet to a 16″ x 18″ rectangle.
Using a pizza wheel, cut the puff pastry in half, lengthwise.
Brush outer 1/2-inch and sides of the pastry with the prepared egg wash/
Spread 1/2 cup of Bertolli d’Italia Four Cheese Alfredo Sauce onto each puff pastry up to the egg wash line.
Top with the prosciutto then add the asparagus spears.
Sprinkle with fresh cracker pepper
Sprinkle with the parmesan cheese and bake for 15 – 20 minutes or until pastry is golden and cheese is bubbly.
Top with the chopped sun-dried tomatoes, slice and serve.

Deciding what Alfredo sauce to use it easy. New Bertolli d’Italia sauces are crafted using only fresh, quality ingredients making them perfect for this dish AND all your favorite meals and recipes.

Bertolli d’Italia are different than other jarred sauces. Each sauce is made in Italy by artisan chefs using traditional Tuscan cooking techniques before being sent here to be placed on the shelves in your local Publix. Available in two amazing varieties, each features rich dairy cream, finely aged Italian cheeses, and Mediterranean olive oil for a taste of the old country in every single jar.

I went with their Four Cheese Alfredo Sauce Alfredo Sauce for this recipe, which features a decadent mix of Parmigiano Reggiano, Pecorino Romano, Fontal, and Gorgonzola. Of course you can’t go wrong with the classic d’Italia Alfredo Sauce for ab authentic old country flavor. It’s made from fresh cream and butter with aged Italian cheeses like Parmigiano Reggiano and pecorino Romano for a rich, creamy taste.

Whichever sauce you choose, this Prosciutto Asparagus Alfredo Tart is perfect on its own, or as a snack or entree during your next summer get-together. Head into Publix and gather your ingredients and serve up amazing flavor the next time you want to shake up pizza night!