asparagus tart with eggs

asparagus tart with sunny eggs

summery asparagus puff with sunny eggs and fresh arugula

prep: 10'
bake: 60'

I love having picnics in our garden, this is a perfect summertime picnic brunch. It's easy yet fancy and of course super healthy.

ingredients for the tart dough

  • 1 pack of frozen puff pastry dough, thawed
  • some plain flour for dusting

ingredients for the filling

  • extra virgin olive oil 30 ml (2 tbsp)
  • 300g green asparagus, trimmed
  • 1 garlic clove, crushed or grated
  • 5 large eggs
  • prosciutto torn into large pieces 5 slices
  • salt and pepper

ingredients for salad dressing

  • olive oil 15ml (1 tbsp)
  • juice of one small lemon or lime
  • a few fresh basil leaves finely chopped
  • arugula 100g
  • shaved parmesan cheese for topping

preparation of the bottom

  • preheat the oven to 204°C (400°F)
  • roll out the puff pastry using some flour to dust the surface to avoid sticking
  • transfer it to a rectangular pan (30 x 35 cm)
  • bake for 10 minutes or until golden brown
  • set aside
  • in a skillet, heat olive oil over medium-high heat
  • stir-fry asparagus and garlic and cook for 3-5 minutes
  • season with salt and pepper
  • lay them on top of the baked puff
  • break the eggs on top of the asparagus one by one and add some salt and pepper to season them
  • bake again at the same temperature for 10 minutes
  • the egg white should set and the yellow slightly giggly
  • lay the torn prosciutto on top of the tart

preparation of the salad

  • in a chopper or food processor, mix the olive oil, lemon juice, and basil
  • place the arugula in the bowl
  • add the prepared dressing
  • toss to coat

Top the tart with the salad and garnish with shaved parmesan cheese and serve.

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