Description
Elevate your breakfast or brunch with this impressive Beef Prosciutto & Asparagus Puff Pastry Breakfast Tart, featuring a flaky pastry base and a rich egg filling. It’s a delightful combination of flavors and textures that will impress your guests.
Ingredients
Scale
- 1 sheet of ready-made puff pastry
- Beef prosciutto
- Fresh asparagus
- 4 large eggs
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- Salt
- Freshly ground black pepper
- Pinch of nutmeg
- Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). Thaw the puff pastry according to package directions and unroll it onto a parchment-lined baking sheet. Score a border about ½ to ¾ inch in from the edge and prick the inner rectangle with a fork.
- Spread a thin, even layer of Dijon mustard over the pricked inner rectangle of the puff pastry. Arrange the slices of beef prosciutto over the mustard.
- Wash the asparagus spears and snap off the woody ends. Blanch thicker spears in boiling water for 1-2 minutes if necessary, then arrange them over the beef prosciutto.
- In a medium bowl, whisk together the eggs, heavy cream, grated cheese, salt, pepper, and a pinch of nutmeg until well combined.
- Pour the egg custard mixture over the asparagus and beef prosciutto, filling all gaps but not overfilling. Bake for 25-35 minutes until the pastry is golden brown and the custard is set.
- Let the tart cool for 5-10 minutes before slicing and serving warm, garnished with fresh chives or parsley.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 150 mg
Keywords: Keep the puff pastry cold for maximum flakiness. Don't overcook the asparagus before baking, as they will continue to cook in the tart. Feel free to customize the filling with other vegetables or cheeses.