Go Back
–+ servings
Asparagus Egg and Prosciutto Tart

Savory Asparagus Egg and Prosciutto Tart for Spring Celebrations

Enjoy a delightful Asparagus Egg and Prosciutto Tart that combines flaky pastry and savory filling, perfect for Easter brunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 1 sheet Puff Pastry flaky texture
For the Filling
  • 6 large Eggs can substitute with egg alternatives for vegan
  • 1 cup Asparagus chopped
  • 200 grams Prosciutto diced
  • 1 cup Cheese (e.g., mozzarella, Swiss) can swap for dairy-free
For the Garnish
  • 2 tablespoons Fresh Herbs like chives or parsley
  • 1 teaspoon Citrus Zests lemons or oranges

Equipment

  • tart pan
  • mixing bowl
  • whisk
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C). Roll out the puff pastry into a thin layer to fit the tart pan.
  2. Place the pastry into the pan, press into the edges, and trim excess dough. Prick the bottom with a fork.
  3. In a bowl, whisk the eggs with salt and pepper. Add cheese and mix, then fold in asparagus and prosciutto.
  4. Pour the filling into the prepared pastry shell and spread evenly.
  5. Bake for 25–30 minutes until golden brown, keeping an eye on the tart.
  6. Remove from the oven, cool for 5 minutes, and garnish with herbs and citrus zest.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 180mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Serve warm or at room temperature; can be enjoyed any time of day.

Tried this recipe?

Let us know how it was!