Asparagus Egg Prosciutto Tart with Summer Salad

🧂 Ingredients

• 1 sheet sheet frozen puff pastry dough, thawed

  roughly 8-9 ounces
• unbleached all-purpose flour

  for dusting
• 2 tablespoons (30 mL) extra virgin olive oil
• 1 lb fresh asparagus spears

  trimmed and cut on the bias into ¼-inch-thick pieces (about 2 cups)
• 2 medium garlic cloves

  minced
• kosher salt
• freshly ground black pepper
• 6 large eggs

  room temperature
• 3 tablespoons finely sliced fresh chives
• 3-4 slices (1½ ounces) Italian aged prosciutto

  torn into large pieces
• 1 tablespoon (15 mL) extra virgin olive oil
• 1 tablespoon (15 mL) fresh lemon juice
• 4-5 fresh basil leaves

  finely chopped
• 2 cups baby arugula leaves
• shaved parmigiano-reggiano cheese

  for topping

Instructions

• 1 Prepare Tart: 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.
• 2 Unfold the thawed puff pastry sheet onto a lightly floured work surface; roll
  into a 14-inch by 11-inch rectangle, trimming an uneven edges with a sharp
  knife. Using a sharp knife, lightly score a 1/2-inch border around the edges
  (do not cut through - this will effectively cause the border to puff up) - and
  prick the inner rectangle (do not prick the border) across the surface with a
  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
  while you prepare the asparagus.
• 3 In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add
  asparagus and garlic and saute for 2 to 3 minutes, stirring often. Season with
  salt and pepper. Arrange the sauteed asparagus pieces over the baked pastry,
  keeping within the border.
• 4 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 while you prepare the salad topping.
• 5 Prepare Salad: In a large salad bowl, whisk together the extra virgin olive oil,
  lemon juice, and basil until mostly emulsified (or puree in a mini food
  processor). 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.

Nutrition Info