Puff Pastry Egg Tart
Puff Pastry Egg Tart
Enjoy a puff pastry with an egg on top, garnished with prosciutto, asparagus and fontina cheese.This recipe is courtesy of Christine Hadden, Foody Schmoody Blog.
Prep Time
1
hour
Cook Time
25
minutes
Servings
4
Total time: 1 hour, 25 minutes
Ingredients
- 1 tablespoon olive oil
- 2 shallots, sliced
- 1 puff pastry sheet
- 4 ounce fontina cheese, shredded
- 2-3 asparagus spears
- 5 eggs
- 2 slices prosciutto
- black pepper, to taste
Directions
- Preheat oven to 400 degrees F.
- Allow the puff pastry to defrost on the counter for about 15-20 minutes or so.
- Heat olive oil in a small skillet over medium heat.
- Add sliced shallots and cook until soft, stirring occasionally, for about 5 minutes.
- Set aside.
- Open puff pastry up on a parchment or silicone lined baking sheet.
- Cut about a ½ inch strip off of each side and place strips on top of the new edges of the pastry to form a raised edge.
- Beat 1 egg and brush the edges of the pastry with the egg.
- Using a fork, poke holes all over the rest of the pastry.
- Bake pastry for 15 minutes.
- Remove from oven and let cool for about 5 minutes.
- If the pastry is puffed up too much in the center after the 5 minutes, gently push it down with a fork.
- Sprinkle the fontina all over the puff pastry while creating 4 wells where you will place the eggs.
- Tear the prosciutto into strips and place around the wells you’ve created with the cheese.
- Crack one egg at a time into a small bowl and then carefully slide into the wells.
- This will help the egg from spreading too much.
- Scatter the asparagus and shallots around the eggs as well.
- Place pastry back in the oven, baking for another 10-15 minutes (depending on preference of eggs).
- Season with cracked black pepper.
- Serve.