Asparagus Prosciutto Egg Tart (Print Version)
# Ingredients:
→ Tart Dough
01 -
1 thawed sheet of frozen puff pastry, about 8–9 ounces
02 -
All-purpose flour (unbleached) for dusting surfaces
→ Filling
03 -
2 medium-sized garlic cloves, finely chopped
04 -
1 pound asparagus, cut into ¼-inch slices after trimming (yields 2 cups)
05 -
3–4 slices of Italian prosciutto (roughly 1½ ounces), torn into chunks
06 -
3 tablespoons of freshly sliced chives
07 -
Kosher salt to taste
08 -
Black pepper, freshly cracked
09 -
6 room temperature large eggs
10 -
2 tablespoons (30 mL) of extra virgin olive oil
→ Assembly
11 -
2 cups of fresh arugula leaves (baby-size)
12 -
1 tablespoon (15 mL) olive oil (extra virgin)
13 -
Fresh basil leaves (4–5), finely chopped
14 -
Shaved Parmigiano-Reggiano cheese for garnish
15 -
1 tablespoon (15 mL) of fresh lemon juice
# Instructions:
01 -
Adjust your oven rack to the middle. Heat it to 400°F (204°C). Place parchment paper on a half sheet pan and set it aside.
02 -
On a slightly floured countertop, open the puff pastry sheet and roll it out to measure 14-by-11 inches. Trim any uneven spots with a sharp blade. On the edges, gently score a border of ½ inch but don't cut all the way through. Use a fork to poke tiny holes across the middle section. Move it to the prepared pan lined with parchment. Bake it for roughly 10 minutes, or until golden in color. Let it cool on a wire rack.
03 -
Warm up 2 tablespoons of olive oil in a skillet over medium-high heat. Toss in the asparagus and garlic, stirring constantly for about 2–3 minutes. Sprinkle in your salt and pepper midway. Arrange the cooked asparagus evenly over the pastry, staying inside the scored border.
04 -
Carefully break each egg into a small bowl, then gently pour them over the asparagus, spacing them out. Add a pinch of salt and pepper on top. Bake again at 400°F (204°C) for approximately 12–14 minutes until the egg whites are firm but the yolks are still soft. Take it out and sprinkle the tart with the chopped chives and top with pieces of prosciutto. Let it rest on a rack.
05 -
In a bowl, mix together the lemon juice, olive oil, and chopped basil until partially combined. Add the arugula and toss it all together. Place this mix on top of the tart once it's ready. Sprinkle shaved Parmigiano-Reggiano on everything before serving.
# Notes:
01 -
This is great served at room temperature or still warm.
02 -
Make sure your puff pastry is baked all the way before piling on the toppings for a crispy base.