Saturday, 26 July 2008

Asparagus-Egg-Prosciutto Tart with Spring Salad

6 eggs
1 sheet frozen puff pastry dough
   (1/2 of a 17.3-ounce package),
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) or 2 cans of asparagus
2 cloves garlic, minced
Ground black pepper
1/3 cup crumbled feta cheese
3 tablespoons snipped fresh chives
3 slices prosciutto or fancy sliced
   ham (about 1 1/2 ounces
   total), torn
1 tablespoon cider vinegar
1 teaspoon Dijon-style mustard
1 teaspoon honey
6 cups torn lettuce leaves
Green onion
1/2 cup thinly sliced red radishes

  • 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.
  • 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.
  • 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.
  • Sprinkle with goat cheese, chives, and prosciutto.
  • Break eggs, one at a time, into a small dish and then 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. 
  • 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, chopped green onion and radishes to dressing in bowl. 
  • Toss to combine. 
  • Serve lettuce mixture with tart.