Elegant Asparagus, Egg & Prosciutto Puff Pastry Tart with Fresh Arugula Salad – Your Perfect Spring & Summer Brunch
Prepare to impress with this exquisite Asparagus, Egg, and Prosciutto Puff Pastry Tart, elegantly crowned with a vibrant arugula salad tossed in a bright basil vinaigrette. This dish is not just a treat for the palate but also a feast for the eyes, making it an ideal choice for a sophisticated brunch, a delightful lunch, or a memorable holiday gathering. Its harmonious blend of savory, fresh, and flaky textures makes it an instant classic.
For weeks, I’ve eagerly anticipated the moment to share this truly spectacular asparagus, egg, and prosciutto tart with you. Without exaggeration, this is quite possibly the most beautiful tart I’ve ever had the pleasure of creating. It bursts with the quintessential flavors and fresh ingredients of spring and summer, embodying the season’s vibrancy in every bite. And the best part? It’s built on a foundation of flaky, golden puff pastry, simplifying the process without compromising on gourmet appeal.
One of the many charms of this recipe is its efficiency. You can bring this stunning tart to life in under an hour – a perfect solution for busy schedules or when unexpected guests arrive. This quick preparation time is a blessing, especially during hectic times, proving that extraordinary meals don’t always require hours in the kitchen.
Why This Asparagus & Egg Tart is a Must-Try for Spring and Summer
This tart isn’t just a recipe; it’s an experience, a celebration of fresh, seasonal produce and simple yet elegant flavors. Here’s why it deserves a spot on your spring and summer menu:
- Seasonal Excellence: Asparagus is at its peak in spring, offering tender, flavorful spears that are perfect for this dish. Pairing it with fresh arugula and basil amplifies its seasonal charm.
- Effortless Elegance with Puff Pastry: The secret to this tart’s impressive appearance and delightful texture lies in store-bought puff pastry. It bakes up into a golden, flaky crust that looks incredibly gourmet but requires minimal effort, making it ideal for both novice and experienced bakers.
- Versatile for Any Occasion: Whether you’re hosting a lavish brunch, preparing a light lunch, or need an eye-catching appetizer for a holiday gathering, this tart fits seamlessly. It’s equally delicious served warm or at room temperature.
- A Symphony of Textures and Flavors: Imagine the crispiness of the puff pastry, the delicate snap of al dente asparagus, the creamy richness of perfectly set eggs with runny yolks, and the salty depth of prosciutto. Add to that the peppery zest of arugula and the aromatic brightness of basil vinaigrette, and you have a truly harmonious dish.
My Delicious Twist on a Classic Recipe
While I can’t claim full credit for the foundational brilliance of this creation – it’s beautifully adapted from a Better Homes & Gardensrecipe – I was delighted to put my own signature summer twist on it. When invited to infuse a farmer’s market sensibility into a BHG recipe, my mind instantly gravitated towards this tart. The original recipe already possessed so many wonderful qualities, but I saw an opportunity to amplify its freshness and introduce layers of flavor that celebrate peak summer produce.
The core tart preparation is wonderfully straightforward: a partially-baked puff pastry base, layered with perfectly sautéed asparagus, and then topped with fresh eggs, baked until the whites are just set and the yolks remain deliciously runny. It’s a classic combination that stands strong on its own.
However, my special summer twist elevates this dish to new heights. The addition of fresh baby arugula, delicately shaved Parmigiano-Reggiano cheese, and a vibrant homemade basil vinaigrette transforms it. This trio introduces a peppery bite, a nutty, salty depth, and an aromatic, zesty finish that truly brightens the entire tart, making it sing with fresh, seasonal appeal.
Crafting Your Asparagus, Egg & Prosciutto Tart: A Step-by-Step Culinary Journey
Let’s delve into the process of creating this beautiful and delicious tart, ensuring every step contributes to its irresistible charm.
1. Perfecting the Puff Pastry Base
Starting with a frozen puff pastry sheet is a game-changer for speed and convenience. Ensure it’s properly thawed but still cool enough to handle. Gently unfold it onto a lightly floured surface and roll it into a neat 14×11-inch rectangle. The key to a beautiful puffy border is to lightly score a ½-inch border around the edges with a sharp knife – remember, don’t cut all the way through! This allows the edges to puff up dramatically in the oven. Prick the inner rectangle with a fork to prevent it from rising too much. A quick 10-minute bake at 400°F (204°C) will give you a beautifully golden, partially baked crust, ready for its delicious toppings.
2. Sautéing the Vibrant Asparagus
While your pastry bakes, prepare the star vegetable. Trim fresh asparagus spears and cut them into ¼-inch thick pieces on the bias for an appealing presentation. In a large skillet, heat extra virgin olive oil over medium-high heat. Add the asparagus and minced garlic, sautéing for just 2-3 minutes. You want the asparagus to be tender-crisp, retaining a vibrant green color and a delicate bite. Season generously with kosher salt and freshly ground black pepper to enhance its natural sweetness. Distribute this fragrant asparagus mixture evenly over your pre-baked puff pastry, keeping it within the scored border.
3. Adding the Eggs for Golden Perfection
Now for the eggs – the creamy heart of the tart. Carefully crack six large, room-temperature eggs, one at a time, into a small dish. This ensures no shell fragments make it into your tart and allows for precise placement. Gently pour each egg onto the asparagus mixture, spacing them evenly across the tart. A light sprinkle of salt and pepper over the eggs will bring out their flavor. Return the tart to the 400°F (204°C) oven for another 12-14 minutes. The goal is perfectly set egg whites with yolks that are still wonderfully runny and rich, adding a luxurious creaminess to each slice.
4. The Savory Finish: Prosciutto and Chives
Once the tart emerges from the oven, its aromas will fill your kitchen. While still warm, sprinkle finely sliced fresh chives over the eggs and asparagus. The fresh herbs add a subtle oniony zest and a touch of vibrant green. Then, tear 3-4 slices of aged Italian prosciutto into large, rustic pieces and artfully arrange them over the tart. The prosciutto’s salty, savory notes perfectly complement the richness of the eggs and the earthiness of the asparagus.
The Fresh Salad Topping: A Burst of Summer Flavor
This is where the tart truly gets its unique character and my personal touch shines through. The fresh salad topping adds a crucial element of brightness and a delightful textural contrast.
Crafting the Homemade Basil Vinaigrette
In a large salad bowl, combine 1 tablespoon of extra virgin olive oil, 1 tablespoon of fresh lemon juice, and 4-5 finely chopped fresh basil leaves. Whisk vigorously until the ingredients are mostly emulsified, or for a smoother consistency, briefly puree them in a mini food processor. The homemade vinaigrette, with its aromatic basil and zesty lemon, brings an incredible freshness that store-bought dressings simply cannot match.
Tossing the Arugula Salad
Add 2 cups of fresh baby arugula leaves to the bowl with the basil vinaigrette. Gently toss to ensure every peppery leaf is coated. The arugula provides a wonderful counterpoint to the richness of the tart, adding a fresh, slightly bitter, and peppery crunch.
The Final Flourish: Parmigiano-Reggiano
Once the tart is slightly cooled on a wire rack, it’s time for the grand finale. Spoon the vibrant arugula salad mixture directly on top of the tart. Then, using a vegetable peeler or microplane, shave generous curls of Parmigiano-Reggiano cheese over the entire dish. The nutty, salty depth of the Parmigiano-Reggiano completes the flavor profile, adding a sophisticated, umami kick. Serve immediately and watch it disappear!
Asparagus Egg Prosciutto Tart with Summer Salad
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Equipment
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Half Sheet Pan
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Natural Parchment Paper
Ingredients
Tart Dough:
- 1 sheet sheet frozen puff pastry dough, thawed roughly 8-9 ounces
- unbleached all-purpose flour for dusting
Filling:
- 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
Assembly:
- 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
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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.
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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.
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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.
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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.
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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.
Serving Suggestions and Customization
This Asparagus, Egg, and Prosciutto Tart is incredibly versatile. Serve it as the centerpiece of a spring brunch spread, alongside fresh fruit, mimosas, or a light soup. For lunch, it pairs beautifully with an extra side salad. And for a light dinner, consider serving it with a crisp glass of white wine.
Feel free to customize this recipe to your taste or what’s in season:
- Cheese Variations: While Parmigiano-Reggiano is superb, consider adding a sprinkle of goat cheese for tang, or some crumbled feta for a salty kick.
- Herb Alternatives: If basil isn’t your favorite, fresh dill or parsley would also make excellent additions to the vinaigrette or as a garnish.
- Vegetable Swaps: In late summer, cherry tomatoes could be roasted and added alongside the asparagus, or thinly sliced bell peppers for extra color and sweetness.
- Make-Ahead Tips: The basil vinaigrette can be prepared a day in advance and stored in the refrigerator. You can also sauté the asparagus ahead of time. This significantly cuts down on prep time on the day you plan to serve the tart.
Conclusion: A Brunch Masterpiece Awaits
In summary, this Asparagus, Egg & Prosciutto Puff Pastry Tart with Fresh Arugula Salad is more than just a recipe; it’s a testament to how simple ingredients, when thoughtfully combined, can create an unforgettable dining experience. It’s beautiful, incredibly flavorful, and deceptively easy to make, making it your go-to dish for any spring or summer occasion that calls for a touch of elegance without the fuss.
So, gather your fresh ingredients, roll out that puff pastry, and prepare to delight your taste buds and impress your guests with this stunning tart. It truly embodies the fresh, vibrant spirit of the season. Enjoy every delicious, flaky bite!