It’s officially spring which means asparagus season. If you need a simple and delicious spring appetizer, brunch or light dinner…this is it. Simply prepare the tart starting with a crisp, buttery puff pastry crust, adding nutty Gruyere cheese, savory proscuitto and top with 7 minute jammy eggs. This elegant dish is perfect for any spring gathering.
Asparagus, Egg, and Prosciutto Tart
Serves 6
1 sheet frozen puff pasty, thawed
extra virgin olive oil for drizzling over tart
2-3 tablespoons everything seasoning spice
1/2 cup fresh basil leaves, torn if large
1/2 cup shredded Gruyere cheese
1 small bunch asparagus, ends trimmed
flaky sea salt and black pepper
3 ounces thinly sliced prosciutto
1 1/2 cups arugula, watercress or micro greens
juice from 1/2 a lemon
2-3 soft-boiled eggs, quartered
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet, then prick the pastry with the tines of a fork. Brush olive oil all over the dough, sprinkle with everything spice, 1/4 cup basil, and then top with cheese. Arrange the asparagus in an even layer over the cheese and drizzle lightly with olive oil. Season with salt and pepper. Add the prosciutto on top. Bake for 25-30 minutes or until the pastry is golden and the prosciutto is crisp.
In a small sauce pan heat water until boiling. Gently add the eggs. Turn heat down to a slight rumble and cook eggs for 6-7 minutes. Run under cold water and peel under cold water. (The photo shows a 7 minute egg, slightly jammy).
Meanwhile, in a bowl combine the arugula, remaining 1/4 cup basil, lemon juice, drizzle of olive oil and a pinch each of salt and pepper.
Remove the tart from the oven and top with the greens, eggs, and a sprinkle more of everything spice.
Adapted from: half baked harvest
