Asparagus-Egg and Prosciutto Tart


I made this tart with home made puff pastry which did not turn out as great as I wanted it too. It did not quite puff up and it cooked to fast…anyways it was my first time so I will try again! The tart still tasted really good. I would definitely recommend it and using just frozen puff pastry should work great. This makes a good brunch, light lunch or even an appetizer. Enjoy!

Asparagus-Egg Prosciutto Tart (Better Homes and Gardens)

Serves 6

1 hour


6 eggs

1 sheet frozen puff pastry dough (1/2 of a 17.3-ounce package), thawed

All-purpose flour

4 tablespoons olive oil

1 pound fresh asparagus spears, trimmed and bias-cut into 1/4-inch-thick slices

2 cloves garlic, minced

1/3 cup crumbled goat cheese

3 tablespoons snipped fresh chives

4 slices prosciutto


Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Unfold the pastry onto a lightly floured work surface; roll out into a 14×11-inch rectangle, trimming to even the edges. Using a sharp knife, score a 1/2-inch border around the edges. Transfer pastry to the prepared baking sheet; prick pastry several times with a fork. Bake about 10 minutes or until golden brown. Remove from oven. In a large skillet heat 2 tablespoons of the oil over medium-high heat. Add asparagus and garlic; cook and stir for 2 minutes. Sprinkle with salt and pepper. Arrange asparagus mixture over baked pastry, keeping within the edges. Break eggs, one at a time, into a small dish; carefully pour eggs onto the tart, spacing them evenly. Sprinkle with salt and pepper. Bake for 12 to 14 minutes or just until egg whites are completely set and yolks begin to thicken. Remove tart from oven. Sprinkle with goat cheese, chives, and prosciutto.

Inspired by Better Homes and Gardens


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