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Brightening Monday with this Asparagus, Egg, and Prosciutto Tart with Everything Spice.
Mondays…do you love them or do you hate them? I personally love and look forward to them. They mark the start of a fresh new week, and a new week has so much potential. And to me, that’s pretty exciting.
This particular week includes this very springy tart (which I am obviously most excited about), plus a whole hour of extra daylight (…meaning spring is almost here!). Speaking of which, are any of you still a little tired from losing an hour of sleep or were you able to sleep in on Sunday morning? While I am feeling energized and excited, I’m still a little tired at the same time.
Anyway, my point in these rambles are that I’m ready for a new week and can’t wait to see what it brings. Fingers crossed it’s filled with good meetings, good food, and maybe even some shopping for an upcoming NYC trip…plus a good amount of family too, because I can’t go long without them.
On to this tart…because it’s beyond delicious, perfect spring, even more perfect for Easter, and I LOVE it.
This is one of those recipes that started out as something entirely different, but gradually turned into what you see here.
Let me explain.
There are times when I think I am going to love a recipe. Like I know I should really love it. I’ve mapped out good flavors, the colors are vibrant, it’s seasonally appropriate…it should be just great. But for some reason I make it and it’s just not what I thought it would be. When this happens, I either decide that I want to keep working on the recipe and try to get it to what I envisioned, or I decide it’s not worth the effort and ditch the idea all together, or…I reinvent it completely.
This tart is a failed recipe reinvented, and I am so happy I decided not to give up and keep creating. Oddly, I find that some of my best recipes come from failed recipes and this tart is no exception.
Backing up now. Originally, I started with a simple asparagus and egg bake. No pastry, no cheese, just some asparagus, eggs, and a little sauce. It really should have been good, but you guys? It was boring and lacked creativity. I didn’t like it and I knew it was not HBH material.
I didn’t want to give up though because I loved the idea of creating a simple asparagus and egg dish for spring. So I did a quick brainstorm session while huddled over my stove (because I am not normal and my stove acts as my personal heater), grabbed some pastry from my freezer, the prosciutto from the fridge, that extra bundle of asparagus I still had, and got to work. Basically, all I did was elevate my original dish by adding carbs, cheese, everything spice, and prosciutto…
OK. That’s a lot of (very delicious) additions, but promise, this tart is as simple as can be and you can even make it ahead of time for easy entertaining. Cool. Cool.
Start with a little puff pastry, add everything spice (literally my favorite thing these days, try it with your avocado, it’s the best), fresh basil, a little Gruyère cheese, asparagus and prosciutto. Bake that all up in the oven and allow the pasty to get puffy, the cheese to melt, the asparagus to roast, and the prosciutto to get extra crispy. YUM.
While that’s happening, mix up a quick spring herb salad with arugula, basil, dill, and good amount of lemon.
Cook up some eggs. You can soft boil, hard boil or even do a fried egg. I prefer soft for this because I love that slightly runny yolk all over the roasted asparagus. So good.
Put it all together. Finish with more everything spice. EAT.
You see? The simplest and most delicious spring tart. The everything spice makes this tart addicting. It adds so much flavor it’s insane, and it pairs really well with the asparagus and eggs. Serve this up for Easter brunch, an easy lunch, or a little breakfast for dinner (which you know is my personal favorite).
Either way, I am feeling pretty confident you’ll love this.
And hey, it’s so green and colorful that I’m thinking it should be considered healthy…ish.
Asparagus, Egg, and Prosciutto Tart with Everything Spice
Servings: 6 servings
Calories Per Serving: 579 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 or watercress
- juice from 1/2 a lemon
- 4-6 hard or soft-boiled eggs, quartered
Instructions
- 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.2. 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.3. 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. 4. Remove the tart from the oven and top with the greens, eggs, and a sprinkle more of everything spice. Slice and EAT! ?
Cheese tarts and Mondays…such a great combination. It’s true.
Made this tonight. Easier than I anticipated! Soo yummy. And better yet, husband approved. We added a tiny bit of Calabrian chilies and truffle honey. Buying your cookbook!
Hey Kristina,
Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan
This was extremely delicious! The prosciutto definitely took it to the next level. I’m so used to using bacon in everything. Unfortunately my pastry ended up a bit too dark. I should have been watching it before the timer went off. That’s what I get for making 3 of your recipes at once!
I am so glad this still turned out amazing for you, Lacey! And 3 at once.. heck ya! I hope you loved them all! Thank you! xTieghan
Hi Tieghan! I made this last night to send to work for my boyfriend and his work team. I didn’t do a great job of covering it up for a ride in the car (wanted presentation on wooden cutting board so…pastry flakes all over the car floorboard! HaHa I just heard though, that it is a HUGE hit and even the pickiest eater there loved it! I think I am going to make it tonight for the two of us! Thanks again for you inspiration!
Thank you Jeanette! I am so glad you enjoyed this! xTieghan
Hello
What is a substitue for Everything seasoning spice?
Dont think we can get that in Australia.
Also, this still would have enough flavour without eggs? Want to serve it with Roast chicken and stuffed pumpkin..
Cheers
Laura
HI! Just omit the everything spice and use sesame seeds! You can easily leave the eggs out too. No big deal! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made and was to die for!
I am so happy to hear that! Thank you Cathy!
Today I will try prepare it.
Great! I hope you love it!
D’abord bravo pour votre magnifique site, ces belles photos et les recettes qui donnent envies. C’est en cherchant une recette originale à base d’asperges pour mon restaurant que j’ai trouvé votre site. J’ai proposé ce plat à mes clients qui se sont régalés. Merci
First congratulations for your beautiful site, these beautiful photos and recipes that give desires. It was while searching for an original recipe based on asparagus for my restaurant that I found your site. I offered this dish to my customers who feasted. Thank you
I am so glad your customers enjoyed this recipe Les! Thank you so much!
I’ve gotta make this for brunch this weekend!
Yes! I hope you love this Jennifer!
Spring on a tart! So beautiful!
Thank you!
Hey Tieghan,
I love this tart and agree Monday’s are the best and filled with so much potential. That’s also why I love mornings with the fresh sun and coffee. I’ve been wanting to make your sesame roasted asparagus egg and bacon salad for my mom and sister while I’m visiting but might make this tart instead. Haha What do you think? Salad or tart?
The daylight savings have been feeling a bit off but I like the longer spring days. Hopefully you’ll able to soak in the spring vibes and shopping in NYC this month.
I made my mom your sweet potato and salmon soba noodle bowl tonight and she really enjoyed it. Haha I think I over cooked the soba noodles, and may do rice noodles or vermicelli noodles next time. I was thinking of making one of your soups tomorrow. Do you have any recommendations as to which one? Maybe the farro chicken soup you made recently? Or your lemon and white bean one?
Either way, I hope you’re enjoying planning for spring and the new studio!
Ooo salad or tart.. that is a tough one! I am thinking you should totally make this tart though! I am really glad you enjoyed the sweet potato and salmon noodle bowl and love whatever soup you choose!! Thank you Kristin!