Asparagus Egg Prosciutto Tart with Summer Salad
A beautiful spring and summertime asparagus egg puff pastry tart topped with fresh arugula salad tossed in basil vinaigrette. Ideal for brunch or holiday entertaining!
Ingredients
Tart Dough:
- 1 sheet sheet frozen puff pastry dough, thawed roughly 8-9 ounces
- unbleached all-purpose flour for dusting
Filling:
- 2 tablespoons (30 mL) extra virgin olive oil
- 1 lb fresh asparagus spears trimmed and cut on the bias into ¼-inch-thick pieces (about 2 cups)
- 2 medium garlic cloves minced
- kosher salt
- freshly ground black pepper
- 6 large eggs room temperature
- 3 tablespoons finely sliced fresh chives
- 3-4 slices (1½ ounces) Italian aged prosciutto torn into large pieces
Assembly:
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon (15 mL) fresh lemon juice
- 4-5 fresh basil leaves finely chopped
- 2 cups baby arugula leaves
- shaved parmigiano-reggiano cheese for topping
Instructions
- Prepare Tart: Preheat the oven to 400°F (204°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Unfold the thawed puff pastry sheet onto a lightly floured work surface; roll into a 14-inch by 11-inch rectangle, trimming an uneven edges with a sharp knife. Using a sharp knife, lightly score a 1/2-inch border around the edges (do not cut through - this will effectively cause the border to puff up) - and prick the inner rectangle (do not prick the border) across the surface with a tines of a fork. Transfer the dough to the parchment-lined sheet pan. Bake for 10 minutes or until golden brown. Remove from the oven and set on a wire rack while you prepare the asparagus.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add asparagus and garlic and saute for 2 to 3 minutes, stirring often. Season with salt and pepper. Arrange the sauteed asparagus pieces over the baked pastry, keeping within the border.
- Break the eggs, one at a time, into a small dish; carefully pour the eggs onto asparagus mixture, spacing them evenly across the tart. Sprinkle with salt and pepper. Bake at 400°F (204°C) for 12 to 14 minutes or until the egg whites have completely set and yolks have just barely begun to thicken. Remove the tart from oven. Sprinkle with chives and distribute the torn prosciutto on top of the tart. Set on a wire rack while you prepare the salad topping.
- Prepare Salad: In a large salad bowl, whisk together the extra virgin olive oil, lemon juice, and basil until mostly emulsified (or puree in a mini food processor). Add the arugula leaves to the bowl and toss to coat. Top the tart with the salad mixture. Garnish with shaved parmigiano-reggiano cheese and serve.
Adapted heavily and shared with permission from Better Homes & Gardens.
Serving: 1serving, Calories: 572kcal, Carbohydrates: 44g, Protein: 22g, Fat: 34g, Saturated Fat: 10g, Polyunsaturated Fat: 21g, Cholesterol: 214mg, Sodium: 1160mg, Fiber: 3g, Sugar: 2g