Eggs for Easter – Asparagus, Egg & Prosciutto Tart

Egg, Asparagus & Prosciutto Tart

Egg, Asparagus & Prosciutto Tart

Asparagus, Egg & Prosciutto Tart (adapted from BHG.com)

Makes: 6 servings  Time required: 1 hour

Ingredients:

  • 6 eggs
  • 1 sheet frozen puff pastry dough (1/2 of a 17.3-ounce package), thawed
  • 4 tablespoons olive oilegg asparagus prosciutto tart (1)
  • 1 pound fresh asparagus spears, trimmed & bias-cut into 2-inch pieces (about 2 cups)
  • 2 cloves garlic, minced
  • salt & pepper
  • 1/3 cup crumbled goat cheese or feta cheese
  • 3 scallions, chopped
  • 3 slices prosciutto, about 1 1/2 ounces, torn

Directions:

Allow the eggs to stand at room temperature for 30 minutes. Preheat the oven to 400º. Line a baking sheet with parchment paper and set it aside.

Unfold the pastry onto a lightly floured work surface and roll it out into a 14 x 11 inch rectangle, trimming the sides to make even edges. Using a sharp knife, score a 1/2-inch border around the edges. Transfer the pastry to the prepared baking sheet, turn up the edges of the pastry where it was scored to form a rim, pinching the corners together to keep them upright and prick the bottom of the pastry several times with a fork. (Conversely, use the left over scraps of pastry to build up the edges.) Bake the pastry for about 10 minutes or until it is light golden brown. Remove it from the oven and set it aside.

Roll out the puff pastry making an edge on it to contain the add-ons.

Roll out the puff pastry making an edge on it to contain the add-ons.

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the asparagus and garlic, cooking and stirring for 2 minutes. Season it with salt and pepper.

Saute the garlic & asparagus.

Saute the garlic & asparagus.

Arrange the asparagus mixture over the baked pastry, keeping it within the raised edges.

Transfer the asparagus mixture to the baked pastry.

Transfer the asparagus mixture to the baked pastry.

Break the eggs, one at a time, into a small bowl, carefully pouring each whole egg onto the tart, spacing them evenly. Sprinkle the tart with salt and pepper.

Cracking the eggs into a bowl first will lessen the chance of a yolk breaking.

Cracking the eggs into a bowl first will lessen the chance of a yolk breaking.

Bake the tart for 12 to 14 minutes or just until the egg whites are completely set and yolks begin to thicken. Remove it from the oven.

The whites should be solid & the yolks firm when the tart is done.

The whites should be solid & the yolks firm when the tart is done.

Sprinkle the tart with the goat cheese, scallions and prosciutto.

The prosciutto, goat cheese & scallions are added after the tart is cooked.

The prosciutto, goat cheese & scallions are added after the tart is cooked.

Here’s hoping the last of winter will melt soon!  ~Linda

Asparagus, Egg & Prosciutto Tart (adapted from BHG.com)

Makes: 6 servings  Time required: 1 hour

Ingredients:

  • 6 eggs
  • 1 sheet frozen puff pastry dough (1/2 of a 17.3-ounce package), thawed
  • 4 tablespoons olive oil
  • 1 pound fresh asparagus spears, trimmed and bias-cut into 2-inch pieces (about 2 cups)
  • 2 cloves garlic, minced
  • salt & pepper
  • 1/3 cup crumbled goat cheese or feta cheese
  • 3 scallions, chopped
  • 3 slices prosciutto, about 1 1/2 ounces, torn

Directions:

Allow the eggs to stand at room temperature for 30 minutes. Preheat the oven to 400º. Line a baking sheet with parchment paper and set it aside.

Unfold the pastry onto a lightly floured work surface and roll it out into a 14 x 11 inch rectangle, trimming the sides to make even edges. Using a sharp knife, score a 1/2-inch border around the edges. Transfer the pastry to the prepared baking sheet, turn up the edges where it was scored to form a rim, pinching the corners together to keep them upright and prick the bottom of the pastry several times with a fork. (Conversely, use the left over scraps of pastry to build up the edges.) Bake the pastry for about 10 minutes or until it is light golden brown. Remove it from the oven and set it aside.

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the asparagus and garlic, cooking and stirring for 2 minutes. Season it with salt and pepper. Arrange the asparagus mixture over the baked pastry, keeping it within the raised edges.

Break the eggs, one at a time, into a small bowl, carefully pouring each whole egg onto the tart, spacing them evenly. Sprinkle the tart with salt and pepper. Bake it for 12 to 14 minutes or just until the egg whites are completely set and yolks begin to thicken. Remove the tart from the oven. Sprinkle it with the goat cheese, scallions and prosciutto.