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This asparagus egg prosciutto tart transforms simple ingredients into an elegant meal that's perfect for brunch or a light dinner. The combination of flaky puff pastry, tender asparagus, runny eggs, and salty prosciutto creates a symphony of flavors that's both satisfying and impressive.
I first made this tart for a spring brunch with friends, and it has since become my go to impressive dish when I want to wow guests without spending hours in the kitchen. The sunny yellow egg yolks against the bright green asparagus always elicit gasps when I bring it to the table.
Ingredients
- Frozen puff pastry dough: Provides the perfect flaky base without making dough from scratch. Look for all butter varieties for best flavor
- Fresh asparagus spears: Should be bright green and firm with closed tips. Choose medium thickness spears that will cook evenly
- Eggs: The star of this dish. Use the freshest eggs possible with bright orange yolks for best visual appeal and flavor
- Prosciutto: Adds a salty richness. Splurge on quality aged Italian prosciutto for the most authentic taste
- Baby arugula: Contributes a peppery freshness that balances the richness of the tart. Look for small tender leaves
- Parmigiano Reggiano cheese: Brings a nutty umami finish. Buy a chunk and shave it yourself rather than using pre grated
Step-by-Step Instructions
- Prepare the pastry base:
- Roll out thawed puff pastry on a lightly floured surface into a 14x11 inch rectangle. Take your time to ensure even thickness throughout. Score a border around the edges without cutting all the way through this creates that beautiful puffy edge that frames your tart. Dock the center area with a fork to prevent it from puffing up while baking. This initial blind bake ensures a crisp base that won't get soggy when toppings are added.
- Sauté the asparagus:
- Heat olive oil in a skillet until shimmering but not smoking. Add asparagus pieces and minced garlic, stirring frequently to prevent garlic from burning. The goal is to slightly soften the asparagus while maintaining some bite around 2 to 3 minutes. Season with salt and pepper while still hot so the flavors absorb better. Distribute the sautéed asparagus evenly over the par baked pastry base.
- Add the eggs:
- Crack each egg individually into a small dish first this allows you to check for shell fragments and makes placement easier. Carefully slide each egg onto the tart, spacing them evenly to ensure each slice will get a beautiful runny yolk. Season eggs with a pinch of salt and fresh pepper. Bake just until whites are set but yolks remain slightly runny about 12 to 14 minutes. Watch carefully in the final minutes as eggs can quickly overcook.
- Finish with toppings:
- Sprinkle fresh chives over the hot tart immediately after removing from oven their aroma will bloom with the residual heat. Tear prosciutto into rustic pieces and arrange them artfully over the tart. The heat will slightly warm the prosciutto without cooking it, preserving its delicate texture. Prepare the simple dressing and toss with arugula just before serving to prevent wilting. Crown the tart with the dressed arugula and generous shavings of Parmigiano Reggiano.
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The prosciutto is truly the secret ingredient in this recipe. I discovered its magic when I was out of bacon one Sunday morning and used prosciutto as a substitute. Its delicate saltiness perfectly balances the creamy eggs and earthy asparagus without overpowering them like bacon sometimes can. Now my family insists on the prosciutto version every time.
Seasonal Variations
This tart shines as a canvas for seasonal produce. In summer substitute zucchini ribbons and cherry tomatoes for the asparagus. Fall brings opportunities for butternut squash and sage. Winter versions work beautifully with caramelized onions and mushrooms. The cooking method stays the same simply adjust vegetable cooking times according to their density. Pair seasonal variations with appropriate herbs basil for summer thyme for fall and winter.
Make Ahead Tips
The puff pastry base can be blind baked up to 24 hours in advance and stored covered at room temperature. Asparagus can be sautéed several hours ahead and refrigerated. When ready to serve simply assemble with eggs and bake for a fresh from the oven tart in under 15 minutes. The entire finished tart can even be made a few hours ahead and served at room temperature perfect for entertaining.
Serving Suggestions
This tart makes an impressive centerpiece for a brunch spread. Serve alongside a simple citrus salad to balance the richness. For dinner pair with a chilled soup like gazpacho in summer or butternut squash soup in cooler months. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors beautifully. For a more substantial meal add a side of roasted potatoes with herbs.
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This elegant tart is sure to become a favorite go to for celebrations or a cozy weekend treat at home.
Frequently Asked Questions
- → Can I prepare components of this tart ahead of time?
Yes! You can pre-bake the puff pastry shell up to 8 hours ahead and store at room temperature. The asparagus can be sautéed and refrigerated a day in advance. Assemble and add the eggs just before the final baking for best results.
- → What can I substitute for prosciutto to make this vegetarian?
For a vegetarian version, omit the prosciutto and add extra umami with sun-dried tomatoes, toasted pine nuts, or crumbled feta cheese. You could also use smoked tofu or tempeh for a protein alternative.
- → How do I know when the eggs are perfectly cooked?
The eggs are done when the whites are completely set (opaque) but the yolks still appear slightly glossy and have just begun to thicken. For runny yolks, bake for closer to 12 minutes; for firmer yolks, extend baking time to 14-15 minutes.
- → Can I use fresh asparagus of any thickness?
Yes, but adjust cooking time accordingly. Thicker asparagus spears may need an extra minute when sautéing, while very thin spears might cook in just 1-2 minutes. The key is to maintain some texture - they should be bright green and slightly crisp.
- → What's the best way to serve this tart?
Serve the tart warm rather than piping hot to prevent the arugula from wilting excessively. Cut into rectangles or squares using a sharp knife or pizza cutter. It pairs beautifully with a chilled white wine or sparkling water with lemon for a complete meal.
- → How should I store and reheat leftovers?
Store leftover tart without the arugula salad in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F oven for 5-7 minutes until warmed through. Top with fresh arugula salad after reheating.