Asparagus Egg Prosciutto Tart with Summer Salad
I’ve been waiting to share this lovely asparagus, egg, and prosciutto tart with you all for weeks! It is quite possibly the prettiest tart I’ve ever made in my entire life, and it’s full of summer ingredients and flavor.
Puff pastry is involved too, so there’s that.
Oh, and you can make it in less than an hour, which is the absolute maximum amount of time that I can spend on any recipes and dishes these days, especially as we begin to pack up our apartment (kill me now) and move to Chicago next week.
I can’t take full credit for this creation, as it happens to be a Better Homes & Gardens recipe, but I did give it my own twist. When they asked me to share my own summer farmer’s market twist on a BHG recipe, I instantly became fixated on this tart.
The tart itself is very straight-forward! Top partially-baked puff pastry with sautéed asparagus, crack some eggs on top, and bake until the egg whites are just set and the yolks are still deliciously runny.
My fun summer twist addition comes next…
The original recipe already had so many wonderful things going for it, but I made a few small changes to highlight my favorite summer produce.
Hint? It involves fresh arugula, shaved parmigiano-cheese, and a homemade basil vinaigrette.
Asparagus Egg Prosciutto Tart
- 6 large eggs
- 1 sheet frozen puff pastry dough (1/2 of a 17.3-ounce package), thawed
- all-purpose flour, for dusting
- 4 tablespoons extra virgin olive oil
- 1 lb fresh asparagus spears, trimmed and bias-cut into 1/4-inch-thick slices (about 2 cups)
- 2 cloves garlic, minced
- kosher salt
- ground black pepper
- 3 tablespoons snipped fresh chives
- 3 - 4 slices prosciutto (about 1 and 1/2 ounces), torn
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 4-5 fresh basil leaves, torn
- 2 cups fresh arugula
- shaved parmigiano-reggiano cheese
- Prepare Tart: Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Unfold the pastry onto a lightly floured work surface; roll out into a 14×11-inch rectangle, trimming to even the edges. Using a sharp knife, score a 1/2-inch border around the edges. Transfer pastry to the prepared baking sheet; prick pastry several times with a fork. Bake about 10 minutes or until golden brown. Remove from oven.
- In a large skillet heat 2 tablespoons of the oil over medium-high heat. Add asparagus and garlic; cook and stir for 2 minutes. Sprinkle with salt and pepper. Arrange asparagus mixture over baked pastry, keeping within the edges.
- Break eggs, one at a time, into a small dish; carefully pour eggs onto the tart, spacing them evenly. Sprinkle with salt and pepper. Bake for 12 to 14 minutes or just until egg whites are completely set and yolks begin to thicken. Remove tart from oven. Sprinkle on the chives and distribute the torn prosciutto on the tart.
- Prepare Salad: In a small food processor, combine the extra virgin olive oil, lemon juice, and basil until mostly smooth. Place in a large bowl and toss with the arugula. Place salad mixture on top of tart. Garnish with shaved parmigiano-reggiano cheese and serve immediately.
Adapted and shared with permission from Better Homes & Gardens.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 572 Total Fat: 34g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 214mg Sodium: 1160mg Carbohydrates: 44g Fiber: 3g Sugar: 2g Protein: 22g