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Asparagus, Egg, and Prosciutto Tart with Spring Salad

Makes: 6 servings
Prep 30 mins Cook 2 mins Stand 30 mins
Asparagus-Egg-Prosciutto Tart with Spring Salad
Ingredients
  • 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 (about 2 cups)
  • 2  cloves  garlic, minced
  •  Salt
  •  Ground black pepper
  • 1/3  cup  crumbled goat cheese (chevre) or feta cheese
  • 3  tablespoons  snipped fresh chives
  • 3 - 4  slices  prosciutto (about 1 1/2 ounces total), torn
  • 1  tablespoon  cider vinegar
  • 1  teaspoon  Dijon-style mustard
  • 1  teaspoon  honey
  • 6  cups  torn lettuce leaves, such as butterhead (Boston or Bibb) lettuce or red leaf lettuce
  • 1  small  bulb fennel, cored and thinly sliced*
  • 1/2  cup  thinly sliced red radishes
Directions

1. 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.

2. Unfold the pastry onto a lightly floured work surface; roll out into a 14x11-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.

3. 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.

4. 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.

5. Meanwhile, for dressing, in a large bowl combine the remaining 2 tablespoons oil, the cider vinegar, mustard, honey, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Whisk until combined. Add lettuce, fennel, and radishes to dressing in bowl. Toss to combine. Serve lettuce mixture with tart.

From the Test Kitchen*Tip:
  • Use a mandoline or a food processor fitted with a thin slicing blade to thinly slice the fennel.
**Tip:
  • This is in case the yolk breaks, it won't break onto the tart.
Nutrition Facts (Asparagus-Egg-Prosciutto Tart with Spring Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 441,
  • Fat, total (g) 32,
  • chol. (mg) 196,
  • sat. fat (g) 5,
  • carb. (g) 24,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 15,
  • vit. A (IU) 2867,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 117,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 553,
  • Potassium (mg) 516,
  • calcium (mg) 121,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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