Asparagus Egg Prosciutto Tart (Print Version)
# Ingredients:
→ Tart Dough
01 -
1 sheet frozen puff pastry dough, thawed (approximately 8-9 ounces)
02 -
Unbleached all-purpose flour for dusting
→ Filling
03 -
2 tablespoons (30 mL) extra virgin olive oil
04 -
1 lb fresh asparagus spears, trimmed and cut on the bias into ¼-inch-thick pieces (about 2 cups)
05 -
2 medium garlic cloves, minced
06 -
Kosher salt
07 -
Freshly ground black pepper
08 -
6 large eggs, room temperature
09 -
3 tablespoons finely sliced fresh chives
10 -
3-4 slices (1½ ounces) Italian aged prosciutto, torn into large pieces
→ Assembly
11 -
1 tablespoon (15 mL) extra virgin olive oil
12 -
1 tablespoon (15 mL) fresh lemon juice
13 -
4-5 fresh basil leaves, finely chopped
14 -
2 cups baby arugula leaves
15 -
Parmigiano-Reggiano cheese, shaved, for topping
# Instructions:
01 -
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.
02 -
Unfold the thawed puff pastry sheet onto a lightly floured work surface. Roll into a 14-inch by 11-inch rectangle, trimming uneven edges with a sharp knife. Lightly score a 1/2-inch border around the edges (do not cut through) and prick the inner rectangle across the surface with the 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.
03 -
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add asparagus and garlic and sauté for 2 to 3 minutes, stirring often. Season with salt and pepper. Arrange the sautéed asparagus pieces over the baked pastry, keeping within the border.
04 -
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.
05 -
In a large salad bowl, whisk together the extra virgin olive oil, lemon juice, and basil until mostly emulsified. 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.
# Notes:
01 -
The tart can be served warm or at room temperature for best flavor.
02 -
For a crisp pastry bottom, ensure the puff pastry is thoroughly baked before adding toppings.