Spring Breakfast Tart

Flaky puff pastry topped with eggs, asparagus, fresh vegetables, and prosciutto, perfect for a bright spring breakfast or brunch.

Total Time:

Yield:

4 servings

½ (17.3-ounce) package puff pastry sheets (1 sheet), thawed

2 tablespoons extra-virgin olive oil, divided

8 ounces fresh asparagus spears, trimmed and bias cut into 4-inch pieces

½ teaspoon salt, divided

½ teaspoon freshly ground black pepper, divided

½ (5.2-ounce) package Boursin shallot and chive cheese, softened

6 large eggs, room temperature

1 tablespoon fresh lime juice

½ cup sliced cherry tomatoes

½ cup zucchini ribbons

⅓ cup lightly packed broccoli microgreens

⅓ cup lightly packed baby arugula

3 or 4 thin slices prosciutto, torn into large pieces

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Preheat oven to 375°F. Line a large rimmed baking pan with parchment paper; set aside.
Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add asparagus; cook for 2 to 3 minutes or until crisp-tender, stirring occasionally. Season with ¼ teaspoon salt and ¼ teaspoon black pepper.
Carefully spread shallot and chive cheese on the pastry crust. Arrange asparagus on top. Break the eggs, one at a time, onto tart. Season with remaining ¼ teaspoon salt and ¼ teaspoon black pepper.
Bake for 25 to 27 minutes or until egg whites are completely set and yolks just begin to thicken.
In a medium bowl, whisk together lime juice and remaining 1 tablespoon olive oil. Add sliced cherry tomatoes, zucchini ribbons, broccoli microgreens and arugula; toss to coat. Arrange vegetable mixture and prosciutto on top tart. Serve immediately.

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